Lemony Lentil Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the lentils in a medium pot and cover with water by 1 inch.
  • Add the bay leaf and garlic and bring to a boil.
  • Cover and lower the heat so the lentils bubble gently.
  • 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.
  • Squeeze the juice from one of the lemons into a large bowl.
  • Peel the other lemon and chop the segments roughly into small pieces, taking care to remove the seeds.
  • Add the segments to the bowl along with the olive oil, capers, and chives.
  • Sprinkle with a little salt and pepper and stir.
  • Drain whatever water remains from the lentils and stir them into the dressing while still hot.
  • Let rest, stirring occasionally to distribute the dressing, until they cool for a few minutes.
  • Taste and adjust the seasoning and serve warm or refrigerate for up to several days.
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