In a small, heavy pot with a tight-fitting lid, combine the rice, 1 ⅔ cups water, 1 bay leaf, 1 garlic clove and ¼ teaspoon thyme.
Bring to a boil.
Reduce the heat to low, cover and simmer until the rice is tender (about 40 minutes).
In another pot, cook the lentils in 3 cups of water with the remaining bay leaf, garlic and thyme. Simmer until crisp tender, 15-20 minutes, adding water if needed.
Drain any excess liquid.
Cut the Vegetables and Fruits
While the rice and lentils cook, core and slice the apple and toss it with lemon juice to prevent discoloration.
Cut the grapes into halves.
Remove stem and seeds of the pepper, and dice it.
Dice the celery.
Make the Vinaigrette
Whisk together all of the vinaigrette ingredients until well blended.
Combine and Serve
Combine the rice and lentils; remove the bay leaves.
Mix the rice and lentil mixture with half the dressing and set aside to cool for about 10 minutes.
Stir in the fruit and vegetables and the remaining dressing.
Add the fruit and vegetables mixture to the lentil/rice mixture, stir, and serve.