Step 1

Place 1 cup dried French green lentils in a fine-mesh strainer. Pick through the lentils, discarding any broken or discolored ones. Rinse under cool water until the water runs clear, about 10 seconds.

Step 2

Transfer the lentils to a small saucepan. Add 1 bay leaf and enough water to cover the lentils by about 1 inch. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until just tender, 10 to 20 minutes. Meanwhile, whisk 3 tablespoons olive oil, 2 tablespoons of the red wine vinegar, and 2 teaspoons Dijon mustard together in a large bowl.

Step 3

When the lentils are ready, drain and discard the bay leaf. Add the warm lentils to the dressing. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and toss well to coat. Let marinate and cool to room temperature, stirring occasionally, about 20 minutes. Meanwhile, peel and dice 4 medium carrots (about 2 cups). Thinly slice 3 medium scallions (about 1/3 cup). Coarsely chop 1/2 cup fresh parsley leaves.

Step 4

Add the carrots, scallions, and parsley to the lentils and toss to combine. Taste and season with more kosher salt and black pepper as needed. Crumble 4 ounces fresh goat cheese (about 1 cup).

Step 5

Pack 5 individual salads in 5 quart-sized or larger resealable containers. Divide the lentil mixture among the containers, then top each with 1 cup mixed greens. Sprinkle with the goat cheese. Refrigerate the salad and dressing until ready to eat, and pack 1 tablespoon red wine vinegar and 2 tablespoons shelled, roasted, and lightly salted pistachios for each salad separately. (You can also eat immediately by assembling in individual bowls.)

Step 6

To serve, drizzle the red wine vinegar onto the salad and toss (or shake if there’s room in the container) to combine. Sprinkle the pistachios onto the salad.