Lentil Salad

Ingredients

• 3 tablespoons finely chopped fresh Italian parsley leaves
• 3 tablespoons red wine vinegar, plus more as needed
• Freshly ground black pepper
• ½ medium red onion, finely chopped
• 3 medium carrots, peeled and small dice (about 1 ½ cups)
• 4 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt, plus more as needed
• + 5 more ingredients
• • 1 medium garlic clove, smashed and peeled
  • 1 small bay leaf
  • 1 pound French green lentils (lentilles du Puy, about 2 cups), rinsed
  • 3 fresh Italian parsley stems, leaves removed
  • 2 medium leeks, roots and dark green parts removed

Cut the leeks in half lengthwise and rinse well under cold running water until clean. Tie 1 leek half and the parsley stems together with butcher’s twine and place in a large saucepan with a tightfitting lid. Add the lentils, bay leaf, and garlic and cover the lentils with cold water by 2 inche...

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