- 1 pound (about 2 1/4 cups) brown lentils, rinsed
- 1 medium yellow onion stuck with 2 whole cloves
- 2 garlic cloves, peeled and left whole
- 1 bay leaf
- 1 tablespoon kosher salt
- 2/3 cup California Olive Ranch extra virgin olive oil
- 5 tablespoons red wine vinegar
- 2 garlic cloves, peeled and minced
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces bacon
- 1 1/2 cups frozen edamame or petite green peas, thawed and cooked in boiling water and drained
- 1 cup finely chopped flat leaf parsley (about 1 medium bunch, including flavorful stems)
- 1 cup thinly sliced scallions, white and green parts
- To prepare the lentils: Fill a large saucepan 3/4 with water, add the onion stuck with cloves, garlic, bay leaf, and 1 tablespoon kosher salt, and heat to boiling.
- Add the drained lentils and cook uncovered, occasionally stirring gently, until lentils are tender, 15 to 20 minutes.
- While the lentils are cooking, cut the bacon into 1/2 inch lengths and cook until crisp. Drain and cool. Break into coarse crumbled pieces and set aside.
- When the lentils are done cooking, drain and discard the onion, garlic, and bay leaf. Transfer the lentils to a large serving bowl. While the lentils are still warm add the California Olive Ranch extra virgin olive oil, vinegar, minced garlic, salt and pepper and gently stir to blend.
- Add the edamame (or peas), parsley, and scallions to the lentils and toss to combine. This salad improves if it is allowed to stand for an hour or so. Taste before serving and add more oil and vinegar if desired. Garnish with the bacon before serving.