Lick My Spoon | Lentil Salad from James Beard

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 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
• 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