Bring the 2 cups of a water to boil in a small saucepot. Add the lentils and bay leaf. Reduce heat to maintain a gentle simmer, and cover. Cook 15 to 20 minutes - lentils should be al dente. Drain, return to the pot, and set side to cool to room temperature.
Use a mandolin, a spiral slicer, a julienne peeler, or mad knife skills to slice the zucchinis, squash, and carrot into thin narrow strips.
Heat the olive oil (or butter or Earth Balance) in a large skillet until shimmering or melted. Add the onions and sauté for several minutes, until the onions begin to soften. Add the shoestring vegetables and cook until they become tender and flexible, but not soggy. Turn off the heat. Add two tablespoons of the dressing and stir gently.
Add one tablespoon of the dressing to the cooled lentils (in the pot) and stir gently.
To serve, spoon the lentils on a platter. Pile the shoestring vegetables in the center. Season lightly with salt and pepper. Serve the remaining tahini on the side.