Lentil Salad with Spinach, Walnuts and Parmesan Cheese

Serves 4 to 6

Ingredients

• 1 cup green lentils, picked over and rinsed
• salt and pepper
• 6 1/2 cups water
• 2 cups low sodium chicken broth
• 5 garlic cloves, lightly crushed and peeled
• 1 bay leaf
• 12 ounces spinach
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1/2 cup toasted walnuts, chopped
• 1 large shallot, minced
• 1 1/2 ounces coarsely grated Parmesan cheese + more for garnish

Directions:

1. Place lentils and 1 teaspoon salt in a bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking).
2. Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, 2 cups water, broth, garlic, bay leaf and 1/2 teaspoon salt in medium saucepan (we used a Le Creuset). Cover and bake until lentils are tender but remain intact, 40 to 60 minutes.
3. While lentils are cooking, place 12 ounces of spinach and 1/2 cup water in bowl. Cover and microwave until spinach is wilted and volume is halved, 3 to 4 minutes. Remove bowl from microwave and keep covered for 1 minute. Transfer spinach to colander; gently press to release liquid. Transfer spinach to cutting board and roughly chop. Return to colander and press again. Set aside.
4. Whisk oil and vinegar together in a large bowl. Set aside.
5. Drain lentils well; remove and discard the garlic and bay leaf. Add drained lentils, spinach, walnuts, shallot and Parmesan cheese to oil and vinegar dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish and top with slices of Parmesan cheese (I used a vegetable peeler to get the larger slices).