The lentils can be made up to a day in advance and the salad assembled at the last minute. Poached or grilled chicken breast would produce equally appetizing results.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a medium saucepan, combine the lentils, broth, water, and thyme sprigs. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until the lentils are tender, about 20 minutes. Drain and set aside in a bowl to cool.
Step 2
While the lentils are cooking, roast the red peppers over a gas flame or under the broiler, turning occasionally, until blackened. Place in a heatproof bowl, cover with plastic wrap, and let stand until cool. Peel and seed the peppers, and cut into 1/2-inch slices. Place the strips in a small saucepan with 1 1/2 tablespoon oil; cover, and cook gently over low heat, stirring occasionally, until meltingly tender, about 10 minutes. Set aside, and let cool.
Step 3
In a large bowl, whisk together the vinegars, salt, thyme leaves, and remaining 2 tablespoons oil until blended. Add half of the dressing to the lentils, and toss to coat. Add the arugula, chicken, and cooled pepper strips to the remaining dressing, and toss. Season both salads with salt and pepper. Arrange the lentils into mounds on each of 6 salad plates, form a well in the center of each, and fill with the arugula mixture.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 250
Step 6
Fat: 9g
Step 7
Cholesterol: 15mg
Step 8
Carbohydrate: 26g
Step 9
Sodium: 560mg
Step 10
Protein: 17g
Step 11
Fiber: 3g
