ZIPPY LENTIL SALAD
Makes 10 cups
2 (32-ounce) containers vegetable stock
2½ tablespoons kosher salt, divided
1 (16-ounce) package dried lentils*, rinsed
2 cups chopped fresh collard greens
1 red bell pepper, finely chopped
1 orange bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 cup chopped Castelvetrano olives
¾ cup diced seeded cucumber
½ cup finely chopped red onion
1 (4-ounce) jar pimientos, drained
¼ cup chopped fresh parsley
1 teaspoon lemon zest
¼ cup fresh lemon