When it's too hot for lentil soup, put the quick-cooking pulse to good use in this nutritious, meat-free salad.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, cover lentils with water by 2 inches. Bring to a boil, reduce heat and simmer, partially covered, 20 minutes or until lentils are tender. Drain well. Stir in green onions, 1/2 teaspoon of the salt and the pepper.

  • For dressing, in a 1 1/2-quart bowl whisk together 3 tablespoons of the olive oil, the vinegar, dillweed, Dijon, garlic, and remaining 1/2 teaspoon salt. Toss in arugula.

  • In a 10-inch skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add pepper strips; cook, stirring occasionally, until lightly browned. Remove to plate.

  • In the same skillet, pour in 1 1/4 inches of water; bring to a boil over high heat. Reduce heat to a gentle simmer (bubbles just break the surface).

  • Break 1 egg into a small heat-proof bowl or cup. Slip egg into simmering water. Immediately repeat with remaining eggs. Simmer 3 minutes for soft yolks, 5 minutes for firm. Remove eggs with a slotted spoon to a clean dish towel or paper towel; blot dry. Sprinkle with salt

  • Divide dressed arugula among plates. Top each with lentils, peppers and a poached egg.

Nutrition Facts

389 calories; fat 19g; cholesterol 186mg; saturated fat 4g; carbohydrates 36g; mono fat 12g; poly fat 3g; insoluble fiber 6g; sugars 3g; protein 20g; vitamin a 1229.9IU; vitamin c 94.7mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 1.9mg; vitamin b6 0.5mg; folate 302.9mcg; vitamin b12 0.4mcg; sodium 684mg; potassium 653mg; calcium 111mg; iron 5mg.