In saucepan, heat oil over medium-low heat; sweat carrots, celery, turnip, onion and garlic, covered and stirring occasionally, until tender, about 10 minutes. Add lentils, bay leaf, thyme, salt, cloves and pepper; stir to combine.

Add 2-3/4 cups/675 mL water; bring to boil. Reduce heat and simmer, adding more water if pan dries out, until lentils are tender, 40 to 45 minutes. Remove bay leaf and thyme sprigs.

Broiled Salmon: Sprinkle salmon fillets with half of the salt and the pepper; arrange on oiled baking sheet. Broil, 3 inches/8 cm from element, until fish flakes easily when tested, 4 to 8 minutes depending on thickness.

Meanwhile, on cutting board, mince parsley with remaining salt until almost in a paste; mix with lemon juice and oil. To serve, divide lentils among 4 shallow bowls or dinner plates. Top with salmon. Spoon parsley sauce over salmon.