Lentil Salad from James Beard

lickmyspoon.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 pound (about 2 ¼ 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

⅔ cup extra virgin olive oil (I used California Olive Ranch's Arbequina EVOO)

5 tablespoons red wine vinegar

2 garlic cloves, peeled and minced

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

8 ounces bacon

1 ½ 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

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