Ingredients
- 1 pound lentils (about 2 1/3 cups)
- 1 small onion, halved
- 1 carrot, halved
- 1 clove garlic
- 1 bay leaf
- 1/3 cup pecans
- 4 tablespoons red- or white-wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/2 cup olive oil
- 1 1/2 pounds spinach, stems removed, leaves washed well (about 3 1/2 quarts)
- 1/4 pound aged cheddar cheese
Description
Food & Wine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter