Tangy Lentil Salad with Dill & Pepperoncini

Ingredients (18)

• 1 1/2 cups black beluga lentils
• 1 bay leaf
• 1/2 teaspoon fine sea salt
• 2 cups grated carrots (about ¾ pound or 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment)
• 3/4 cup fresh flat-leaf parsley
• 1/4 cup (1/3 ounce) fresh dill leaves, tough stems removed, torn into small pieces
• 1/2 cup chopped celery (about 2 ribs)
• 1/2 cup thinly sliced green onion
• 1/2 cup chopped pickled pepperoncini pepper
• Optional cheese: 1/2 cup tiny cubes of havarti, havarti dill, mild cheddar, or crumbled feta
• 1/3 cup extra-virgin olive oil
• 1/4 cup lemon juice
• 1/4 cup (1/3 ounce) fresh dill leaves, tough stems removed
• 2 tablespoons tahini
• 1 clove garlic, roughly chopped
• 1/2 teaspoon fine sea salt, to taste
• 1/2 teaspoon red pepper flakes (scale back or omit if sensitive to spice), to taste
• Freshly ground black pepper, to taste