Lemony Lentil Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup dried lentils, preferably de puy, sorted and rinsed
• 1 bay leaf
• 2 garlic cloves
• 2 lemons
• 2 tablespoons olive oil
• 1 tablespoon capers
• 1/4 cup minced fresh chives or 1/4 cup shallots or 1/4 cup red onion
• salt
• fresh ground black pepper

Recipe

• 1 put the lentils in a medium pot and cover with water by 1 inch.
• 2 add the bay leaf and garlic and bring to a boil.
• 3 cover and lower the heat so the lentils bubble gently.
• 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 squeeze the juice from one of the lemons into a large bowl.
• 6 peel the other lemon and chop the segments roughly into small pieces, taking care to remove the seeds.
• 7 add the segments to the bowl along with the olive oil, capers, and chives.
• 8 sprinkle with a little salt and pepper and stir.
• 9 drain whatever water remains from the lentils and stir them into the dressing while still hot.
• 10 let rest, stirring occasionally to distribute the dressing, until they cool for a few minutes.
• 11 taste and adjust the seasoning and serve warm or refrigerate for up to several days.