Puy Lentil Salad

Lentils: Rinse the Puy lentils under cold water. Add them to a saucepan with 3 times their volume of water, a pinch of salt, and a bay leaf. Bring to a boil. Then, reduce to low heat and cover with a lid. Cook for 20-25 minutes until al dente. Finally, remove from the heat and let them rest covered for 10 more minutes. Wait until they cool down completely. Drain any leftover water.
Veggies: Wash the cucumber and cherry tomatoes. Dice the cucumber and cut the cherry tomatoes in half or into quarters. Mince the red onion (if using).
Add-ins: Chop the roasted peppers and sun-dried tomatoes into small pieces. Shell the pistachios.
Dressing: Wash the parsley and basil and remove the thick stems. Chop finely with a knife or in a food chopper. In a small bowl, combine with the olive oil, red wine vinegar, salt, and a whole garlic clove.
Assembly: Add the cooled lentils, diced cucumber, cherry tomatoes, roasted peppers, and sun-dried tomatoes to a large salad bowl. Toss with the dressing. Transfer to individual plates and garnish with pistachios (if using).