Warm Lentil Salad with Bacon & English Peas

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1. 1

   Rinse and drain the lentils. In a small saucepan over high heat, combine the lentils with 400 g of miso ginger broth. Bring the lentils to a boil and then reduce to simmer until the liquid is absorbed and the lentils are fully cooked, about 25–30 minutes.

2. 2

   Meanwhile, dice the bacon and crisp it in a frying pan over medium heat. When the bacon is crispy, remove it from the pan with a slotted spoon and let it drain on a paper towel. Add the diced onion to the hot bacon grease and cook the onion until it begins to turn translucent about 5 minutes. Add the minced garlic and cook for a few more minutes.

3. 3

   Add the peas to the pan and toss. Let the mixture cook for a few more minutes, until the peas are warmed through, then add the remaining 50 g of stock to the pan and let it bubble. Scrape up any good bits that are stuck to the bottom of the pan and let the liquid evaporate.

4. 4

   By this point, the lentils should be done, so add them to the frying pan along with the capers. Whisk the sherry vinegar and Dijon mustard together in a small bowl and then add it to the lentils. Stir everything to combine, adjust seasoning, and top with the crispy bacon and parsley before serving.