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Gather parsley sprigs, thyme sprigs, and bay leaf together; tie securely using kitchen twine. Set herb bundle aside.
Heat oil in a large saucepan over medium. Add shallots and garlic; cook, stirring often, until garlic is lightly browned and shallots begin to soften, about 5 minutes. Add broth, 4 cups water, lentils, carrot, celery, and herb bundle; bring to a boil over medium-high. Reduce heat to low, and simmer, uncovered, until lentils are tender but retain their shape, 30 to 40 minutes. Remove from heat.
Pour lentil mixture through a fine wire-mesh strainer set over a bowl, reserving 1 cup cooking liquid. Remove and discard shallots, carrot and celery pieces, garlic, and herb bundle.
Transfer lentils to a serving bowl. Stir in mustard and salt. For a thinner consistency, stir in reserved cooking liquid, ¼ cup at a time, if desired. Season with additional salt to taste. Garnish with finely chopped parsley.