Yield:Makes 4 servings (unless you're really hungry, like I was, then it only makes 2) 1x
1 cup dried lentils, sorted and rinsed
1 bay leaf
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon capers
2 tablespoons shallots, minced
salt and freshly ground black pepper
Put the lentils in a medium pot and cover them with water by one inch. Add the bay leaf and garlic and bring to a boil. Reduce the heat and cover the pot and allow the lentils to simmer gently. Cook until they are just tender, about 20-30 minutes (mine were ready in 20). During the cooking time, check occasionally to ensure there is enough water to prevent the lentils from burning.
Meanwhile, squeeze the juice from one lemon into a large bowl. Peel the other lemon and chop the segments roughly into small pieces, making sure to discard the seeds. Add the segments to the bowl along with the olive oil, capers, and shallots.
If there is any water left in the lentil pot, drain it. Stir the lentils into the dressing while they are still hot. Allow them to cool for a few minutes, stirring occasionally during that time. Taste and add salt and freshly ground black pepper to your liking.
This salad is best served warm, so if you are making it ahead of time, make sure to warm it back up before serving. It will keep in the refrigerator for several days.