Crispy Cod with Lentils

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2 carrots, halved lengthwise and sliced crosswise

1 large or 2 small leeks (white and light green parts only), halved lengthwise and sliced crosswise

Kosher salt

1 8-ounce package precooked lentils (about 1 1/2 cups)

2 tablespoons plus 1 teaspoon red wine vinegar

1/4 cup plus 1 teaspoon extra-virgin olive oil

Freshly ground pepper

1 1/2-pound piece center-cut skinless cod fillet, cut into 4 pieces

1 tablespoon Dijon mustard

1 clove garlic, finely grated

3 tablespoons breadcrumbs

1 tablespoon finely chopped fresh parsley

4 cups baby arugula (about 2 1/2 ounces)