Lentil vinaigrette salad

4 cups water
1 1/4 cups (1/2 pound) dried brown lentils, rinsed
1/4 cup chopped carrot
1/4 cup chopped onion
3/4 teaspoon finely chopped fresh garlic
1 bay leaf
6 ounce Mozzarella Cheese, cut into 1/2-inch pieces
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar dressing
2 medium (2 cups) tomatoes, cut into 1/2-inch pieces

1. Combine water, lentils, carrot, onion, 1/2 teaspoon garlic and bay leaf in 3-quart saucepan. Cook over high heat, stirring occasionally, until mixture comes to a full boil (10 to 12 minutes). Reduce heat to low. Cover; cook, stirring occasionally, until lentils are tender (25 to 35 minutes). Drain lentils; discard bay leaf.
2. Combine warm lentil mixture, cheese, parsley, dressing, tomatoes and remaining 1/4 teaspoon garlic in large serving bowl; toss to coat well.
3. Just before serving, sprinkle salad with additional chopped parsley. Serve warm or at room temperature.