Lentil Salad with Spinach, Pecans, and Cheddar

Lentil Salad with Spinach, Pecans, and Cheddar
Photo by © Melanie Acevedo

Ingredients

  • 1 ½ pounds spinach, stems removed, leaves washed well (about 3 1/2 quarts)
  • 1 carrot, halved
  • 1 bay leaf
  • ¼ pound aged cheddar cheese
  • 1 teaspoon salt
  • 1 small onion, halved
  • 4 tablespoons red- or white-wine vinegar
  • + 5 more ingredients
    • ½ teaspoon fresh-ground black pepper
    • 1 clove garlic
    • 1/3 cup pecans
    • 1 pound lentils (about 2 1/3 cups)
    • ½ cup olive oil

1. In a medium pot, combine the lentils, onion, carrot, garlic, bay leaf, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat and simmer, partially covered, until the lentils are tender, about 30 minutes. Drain; discard the onion, carrot, garlic, and bay leaf. 2. In a small fr...

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