In a large saucepan, bring the water to a boil. Add the lentils, season with salt and pepper and simmer over moderately low heat, stirring occasionally, until tender, about 25 minutes. Drain the lentils and transfer to a large bowl.
In a small bowl, combine the wine with the lemon juice, mustard and sugar. Slowly whisk in the olive oil until blended and season with salt and pepper. Add the vinaigrette, celery, onion, chives and thyme to the lentils, toss well and serve.
The salad can be refrigerated overnight. Allow to come to room temperature before serving.