Heat the chicken broth to boiling. Add bay leaf and lentils. Cook for 20 minutes or until lentils are just tender, adding water if needed.
In a medium bowl, combine carrots, almonds, and artichoke hearts. In a jar, combine all dressing ingredients and mix well. Set aside.
When lentils are cooked, drain and rinse with cold water. Remove bay leaf and discard. Add lentils to other ingredients in the bowl and mix gently.
Cover with dressing and mix well. Serve cold.
We love garlic so I used over half of a bulb in my dressing, but feel free to reduce that based on your preference—half a bulb is a lot of garlic!I made this salad using what I had on hand; it's very flexible and can be adjusted to your needs.