Preheat the oven to 400ºF.
Combine all the ingredients for the lentils into a small saucepan. Bring to a boil, cover and reduce to simmer for 20 minutes.
Slice the fennel bulb into small slices. (I cut it into quarters, then cut each quarter into three pieces)
Add to a bowl with oil and salt and pepper and toss to combine. Transfer to a baking sheet and roast in the oven for 20 - 25 minutes, until fennels is soft and starting to brown.
Meanwhile, quickly toast the pine nuts in a dry skillet until golden brown. Set aside.
Whisk together the dressing ingredients in a small bowl and set this aside also.
Once fennel is cooked, slice off the ends where it comes together to break into small pieces. Add this to a large bowl along with spinach and quinoa.
Remove the lid from the saucepan with the lentils and take out the shallots and bay leaves. Transfer the lentils to the bowl as well. Pour dressing over the salad and toss to combine. Sprinkle in pine nuts and toss one more time.