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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.48 Kcal (1019 kJ) | ||
| Calories from fat | 67.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 12% | |
|---|---|---|---|
| Sodium | 63.35mg | 3% | |
| Potassium | 514.37mg | 11% | |
| Total Carbs | 32.16g | 11% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 15.94g | 64% | |
| Protein | 13g | 26% | |
| Vitamin C | 19.6mg | 33% | |
| Iron | 4.3mg | 24% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 268.49 Kcal (1124 kJ) | ||
| Calories from fat | 74.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.32g | 12% | |
|---|---|---|---|
| Sodium | 69.85mg | 3% | |
| Potassium | 567.2mg | 11% | |
| Total Carbs | 35.46g | 11% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 17.58g | 64% | |
| Protein | 14.33g | 26% | |
| Vitamin C | 21.6mg | 33% | |
| Iron | 4.7mg | 24% | |
| Calcium | 45.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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