Charred Broccoli and Lentil Salad

Ingredients

• For the salad:
• 2 cups dried French green lentils
• 1 yellow onion, peeled and halved
• 2 dried bay leaves
• 2 medium heads of broccoli
• 1 dash olive oil, for roasting
• 1 cup shredded carrots, from 2 to 3 carrots
• 2 ounces Bulgarian or another creamy, mild feta, cut into small cubes
• 1 handful Italian parsley, coarsely chopped
• 1/3 cup pistachios, coarsely chopped
• For smoky tahini dressing:
• 1 medium garlic clove, crushed
• 3 tablespoons well-stirred tahini
• 3 tablespoons water, or more to adjust consistency
• 1 roasted piquillo or red bell pepper, seeds removed
• 1 teaspoon smoked Spanish paprika
• 1 tablespoon sherry vinegar
• 1 teaspoon pomegranate molasses (or lesser amount of honey, to taste)
• 2 tablespoons extra-virgin olive oil
• 1 pinch red pepper flakes and salt, to taste

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