ATK Lentil Salad with Spinach, Walnuts, and Parmesan Cheese

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

Super tasty.

Note the soak! Also, probably some errors in here as this is a version of a different "main" recipe.

Doubled from original recipe

The oil and vinegar was a tad intense. I think you could definitely cut down the oil to a half or third of a cup and do a more like 4-5 tablespoons sherry vinegar.

2 cups lentils
10 cloves garlic
2 bay leaves
10 tablespoons extra virgin olive oil
6 tablespoons sherry vinegar
8 cups baby spinach (or equivalent in frozen spinach)
1.5 cups grated Parmesan
2/3 cups toasted walnuts

1. Dissolve 2 tsp salt in 8 cups warm water (About 110 degrees) in a bowl. Add lentils and soak at room temperature for 1 hour. Drain well.

2. America's Test Kitchen will tell you to bake lentils in 325 degrees with 8 cups water, carlic, bay leaves, and a teaspoon of salt for 45-60 minutes. I don't see what's bad about the stove top, and I think the Instant Pot is also a good choice.

3. Cook spinach (states in microwave with 1/4 cup water, 3-4 minutes). You can use frozen spinach and just saute it with some oil.

4. Press out liquid of spinach in a colander. Transfer spinach to cutting board and roughly chop. Return to colander and press out liquid again.

5. Drain lentils well, discarding garlic and bay leaves (or maybe keeping garlic). In large bowl, whisk oil and vinegar together. drained lentils, spinach, and walnuts. Transfer to serving dish and sprinkle with Parmesan. Serve warm or at room temperature.