Lentil Salad With Spinach Pecans and Cheddar

• 1 lb brown lentils
• 1 small onion, halved
• 1 carrot, halved
• 1 garlic clove
• 1 bay leaf
• 13 cup pecans
• 4 tablespoons red wine vinegar
• 1 teaspoon salt
• 12 teaspoon black pepper
• 12 cup olive oil
• 1 12 lbs spinach, washed
• 14 lb aged cheddar cheese

1. In a medium pot, combine the lentils, onion, carrot, garlic, bay leaf, and enough water to cover by 2 inches.
2. Bring to a boil.
3. Reduce the heat and simmer, partially covered, until the lentils are tender, about 30 minutes.
4. Drain; discard the onion, carrot, garlic and bay leaf.
5. In a small frying pan, toast the pecans over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
6. Chop them.
7. In a large glass or stainless steel bowl, whisk together 2 tablespoons of the vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
8. Add the oil slowly, whisking.
9. Shred half of the spinach and put in a large glass or stainless steel bowl.
10. Add the hot lentils, half of the dressing, the remaining vinegar, salt and pepper.
11. Toss gently until the spinach wilts.
12. Toss the remaining spinach with the remaining dressing and put on plates.
13. Top with the lentil mixture and toasted pecans.
14. Using a vegetable peeler, shave the cheese over the top.

brown lentils, onion, carrot, garlic, bay leaf, pecans, red wine vinegar, salt, black pepper, olive oil, cheddar cheese

Taken from www.food.com/recipe/lentil-salad-with-spinach-pecans-and-cheddar-231610 (may not work)