Bring stock to a boil in a large sauce pan. Add lentils, thyme, and bay leaf. Bring to a simmer and cook lentils, uncovered, until tender, about 15 to 20 minutes. Most of the liquid will evaporate but lentils should be tender to the bite.

Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add carrots, onion, and celery to the pan. Cook vegetables, stirring occasionally, until softened and translucent, about 5-7 minutes. Add garlic and stir for one minute so garlic becomes fragrant and combined with vegetables.

Increase heat to medium high and stir vegetables often until they begin to a lighten brown at the edges. Add white wine and stir frequently until most of the liquid has evaporated, about 5 minutes. Low heat back down to medium low to prepare to add lentils.

Once lentils are cooked, remove thyme sprigs and bay leaf. Using a slotted spoon, spoon lentils into the nonstick skillet and stir everything until well combined. If using, add two tablespoons unsalted butter and stir until melted. Garnish with parsley, season with more kosher salt and pepper as desired. Serve immediately.