Tangerine lentil salad

I have never cooked much with capers, but this dish has now got me hooked on them. The idea of tangerines and capers seemed so unusual I had to try this recipe. I wasn't let down. Excellent dish and very easy to make. The tangerines can also be substituted with lemons.

1 cup dried Lentils (preferably Du Puy (black) lentils, but all other lentils work as well)
1 Bay Leaf
2 cloves Garlic minced
2 Tangerines
2 TBS Olive Oil
1 TBS Capers
1/4 cup minced fresh chives, shallot, or red onion
Salt and pepper

1.Put lentils in a medium pot and cover with water by 1 inch. Add bay leaf and garlic and bring to a boil. Cover and lower heat so lentils bubble gently. Cook until just tender but not burst, 20-30min, checking occasionally to make sure there is always enough water at the bottom of the pan to keep the lentils from burning.
2. Squeeze the juice from one tangerine into large bowl. Peel the other tangerine and chop segments into small pieces. Add pieces to the bowl with olive oil, capers, and chives. Sprinkle with a little salt and pepper, stir.
3. Drain lentils, add to dressing while still hot. Let cool to room temperature, stirring occasionally. Serve .

Mark Bittman Recipe