Cook pasta until al dente according to package instructions. Drain and rinse with cold water to stop cooking. Set aside.
Boil lentils in veggie broth with bay leaf until tender, about 20 minutes. Drain and rinse with cold water to stop cooking. Discard bay leaf. Set aside.
Combine all ingredients for dressing. Whisk in extra water, 1-2 tablespoons at a time, until creamy consistency is achieved.
Combine pasta, lentils and prepared veggies. Toss with desired amount of dressing (you may have leftover dressing).