Cover lentils and bay leaves with plenty of water and bring to a simmer. Cook for 20-25 minutes or until cooked but retaining a little bite. Drain and set aside (if serving salad cold, rinse under cold water first).
While the lentils are cooking, toss the baby carrots and red onion chunks with 1 tablespoon of olive oil, maple syrup and balsamic vinegar. Season well with salt and pepper, then roast for about 30 minutes (shaking the pan every 10 minutes or so), or until tender, golden brown and fragrant.
To make the chimichurri sauce, stir all ingredients together and season to taste.
To assemble the salad, toss the drained lentils with the roasted baby carrots and red onion, about half a bag of baby kale and half of the chimichurri sauce.
Serve the remaining sauce on the side, for people to drizzle according to their personal taste.