Combine lentils, onion, carrot, garlic clove, thyme, bay leaf, parsley sprigs, water, salt and pepper to taste in a saucepan. Bring to the boil and simmer 30 minutes or until lentils are tender. Drain.
Slice the carrot into cubes. Set aside. Discard the bay leaf, parsley, onion and garlic clove.
Put the lentils in a serving bowl and add the cubed carrot, chopped onion, chopped parsley, chopped garlic, wine vinegar and oil. Add salt and pepper to taste. Toss and serve garnished with tomato wedges.