Lentil Salad with Spinach, Walnuts, and Parmesan Cheese | America's Test Kitchen

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