Lemony Lentil Salad

Directions

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.