Lentil Salad with Spinach, Walnuts, and Parmesan Cheese

Name: Lentil Salad with Spinach, Walnuts, and Parmesan Cheese
Yield: Serves 4 to 6
Ingredients: 1 cup, lentils, picked over and rinsed; , Salt and pepper; 6 cups, water plus 2 tablespoons; 4 ounces, baby spinach; 2 cups, low-sodium chicken broth; 5 , garlic cloves, lightly crushed and peeled; 1 , bay leaf; 5 tablespoons, extra-virgin olive oil; 3 tablespoons, sherry vinegar; 1 large, shallot, minced; 1 1/2 ounces coarsely grated, Parmesan cheese; 1/3 cup coarsely chopped, toasted walnuts

Side Dishes
Cheese
Beans
Vegetables
Salads

Appears in Cook's Illustrated September/October 2011

The key to creamy but firm lentils lies in the relationship between legume and salt.

SERVES 4 to 6

TIME 1½ hours, plus 1 hours soaking

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