Preheat the oven to 450°F (230°C). Put the raisins in a small bowl and cover with boiling water (not necessary if you have a high speed blender)
Cook the lentils in vegetable broth along with the onions, garlic and bay leaf. Season with salt and pepper to taste.
Peel the carrots and cut into sticks about 2" long. Give them a quick rinse with water then arrange them on a baking sheet. Season with salt, pepper and herbs if you like. Roast uncovered in the hot oven for 20 - 30 minutes.
When the raisins have softened, drain the water and reserve it. Add more water to equal 1/2 cup.
Blend all the dressing ingredients together, adding more water if needed to make it pourable. Adjust the taste to suit by changing the amounts of mustard and vinegar. Set aside.
To serve, arrange the salad greens on a plate and place a cup or so of lentils in the middle. Distribute the carrots, chopped walnuts and pomegranate seeds over the top.
Drizzle on the dressing and serve.