Lemony Lentil Salad

We made this dish for dinner tonight and it was delicious. We used chives and we didn't have lemons but used lemon juice instead.   Here's the recipe:

Ingredients:
1 Cup dried lentils
1 Bay leaf
2 cloves of garlic
2 lemons
2 Tbsp Olive Oil
1 Tbsp Capers
1/4 cup minced chives, shallot or red onion
Salt and Pepper to taste

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.
Meanwhile 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 slightly. Serve warm or can be refrigerated for up to several days.