Lemony Lentil Salad

1. 1

   Put the lentils in a medium pot and cover with water by 1 inch.

2. 2

   Add the bay leaf and garlic and bring to a boil.

3. 3

   Cover and lower the heat so the lentils bubble gently.

4. 4

   Cook until just tender but not burst, 20-30 minutes, checking occasionally to make sure there is always enough water at the bottom of the pan to keep the lentils from burning.

5. 5

   Squeeze the juice from one of the lemons into a large bowl.

6. 6

   Peel the other lemon and chop the segments roughly into small pieces, taking care to remove the seeds.

7. 7

   Add the segments to the bowl along with the olive oil, capers, and chives.

8. 8

   Sprinkle with a little salt and pepper and stir.

9. 9

   Drain whatever water remains from the lentils and stir them into the dressing while still hot.

10. 10

    Let rest, stirring occasionally to distribute the dressing, until they cool for a few minutes.

11. 11

    Taste and adjust the seasoning and serve warm or refrigerate for up to several days.

* Per serving · 4 servings · Values may vary.

No additional tips available.