In a saucepan combine lentils, celery, carrot, garlic, onion, bay leaf, 3 cups of water, and thyme sprigs, and heat to boiling. Reduce to a simmer, cover and cook 25-35 min

Combine shrimp, oil, and chopped thyme in a bowl, and let sit for 15 min

Cook shrimp over high heat

Drain lentils, remove thyme and bayleaf. Stir in parsley, vinegar, mustard, 2 tbsp olive oil, salt and pepper.

Serve topped with shrimp