Lentil Salad with Bacon and Edamame

Name: Lentil Salad with Bacon and Edamame
Ingredients: 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

www.californiaoliveranch.com

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Ingredients

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