Lentil Salad with Spinach, Walnuts, and Parmesan Cheese | America's Test Kitchen
Lentil Salad with Spinach, Walnuts, and Parmesan Cheese offers a nourishing blend of textures and flavors, perfect for anyone seeking a wholesome meal.
Keywords
- Side Dishes
- Vegetables
- Salads
- Beans
- Cheese
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
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
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