INGREDIENTS
2 medium leeks, roots and dark green parts removed
3 fresh Italian parsley stems, leaves removed
1 pound AGRINO green lentils ( about 2 cups), rinsed
1 small bay leaf
1 medium garlic clove, smashed and peeled
2 teaspoons kosher salt, plus more as needed
4 tablespoons extra-virgin olive oil
3 medium carrots, peeled and small dice (about 1 1/2 cups)
1/2 medium red onion, finely choppedFreshly ground black pepper
3 tablespoons red wine vinegar, plus more as needed
3 tablespoons finely chopped fresh Italian parsley leaves
INSTRUCTIONS
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. Add the lentils, bay leaf, and garlic and cover the lentils with cold water by 2 inches. Cover the pan with a tightfitting lid and bring to a boil over medium-high heat, about 10 minutes. Uncover, reduce the heat to medium low, and simmer, stirring occasionally, for 15 minutes. Add 1 teaspoon of the salt, stir to combine, and continue to simmer until the lentils are just tender, about 10 to 12 minutes more. Meanwhile, finely chop the 3 remaining leek halves.Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the chopped leeks, carrots, onions, and a pinch each of salt and pepper and cook, stirring often, until the onions are translucent and the carrots are just tender, about 4 to 5 minutes. Taste and season with more salt and pepper as needed. Transfer the mixture to a large heatproof bowl.Using tongs, remove the leek bundle, bay leaf, and garlic clove from the lentils and discard. Drain the lentils through a large fine-mesh strainer and transfer to the bowl with the carrot mixture. Add the measured vinegar, the remaining 2 tablespoons olive oil, and the remaining 1 teaspoon salt and stir to combine. Taste and season with more salt, pepper, and vinegar as needed. Stir in the chopped parsley. Serve warm or at room temperature.
