Put the 3αλφα Beluga Lentils in a pan with water that covers them by three fingers and the bay leaf. Bring to boil and then lower the heat and simmer for 20 minutes. Strain the water and keep the boiled Beluga Lentils.
Put a tablespoon of olive oil in a large nonstick skillet. Sauté the onion with the garlic until they are translucent. Then add the diced leek and diced apple and mix regularly with a wooden spoon. Sauté in low heat until the leek is completely softened. Then add the 3falfa Beluga Lentils to the pan and mix well, then transfer to a salad plate.
In a small bowl whisk the olive oil with the white balsamic cream, salt, pepper, juice and lemon zest to create the dressing.
Sprinkle the cooked lentils with the dressing and mix. We serve directly.