Lentil Salad With Knockwurst

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Ingredients

5 flat-leaf parsley sprigs, stems reserved and leaves coarsely chopped

1 leek, green part only

1 bay leaf

1 pound French green lentils (2 cups), rinsed and picked over

1 large yellow onion, halved lengthwise

1 celery rib, halved crosswise

1 large carrot, halved crosswise

2 quarts cold water

1 pound cooked knockwurst, casing removed, sausage sliced 1/4 inch thick

1 small red onion—thinly sliced crosswise, rinsed in cold water and patted dry

1 garlic clove, minced

2 tablespoons red wine vinegar

1 1/2 tablespoons Dijon mustard

Salt and freshly ground white pepper

3 tablespoons extra-virgin olive oil

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