Instructions

1. Rinse lentils and remove any visible small stones. In 4 cups salted water, bring lentils and bay leaf to a boil. Reduce to a simmer and cook, with cover ajar, until desired tenderness is reached, 15-25 minutes.
2. Heat 1 tablespoon of the walnut oil in large sauté pan. Sauté carrots until just tender, about 3 minutes. In a large bowl, whisk together remaining walnut oil, 2 tablespoons vinegar and rosemary. Remove carrots from pan and toss with onion and cooked lentils in walnut vinaigrette. Season to taste with additional vinegar, if desired, kosher salt and freshly ground pepper.
3. In same pan, sauté spinach with a pinch of kosher salt, until just wilted, 1-2 minutes.
4. Serve lentils over wilted spinach and garnish, if desired, with rosemary sprigs.