Green lentils keep a firm texture even after cooking, a desirable trait for this hearty salad.
1 1/4 cups dried petite green lentils
6 large eggs
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons minced garlic
3/4 teaspoon kosher salt
3/8 teaspoon freshly ground black pepper, divided
1 1/4 cups diced red bell pepper
1/2 cup chopped green onions
1/2 cup diced celery
8 cups baby arugula
How to Make It
Place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain and keep warm.
Add water to a large saucepan to a depth of 3 inches; bring to a boil. Add eggs; boil 5 minutes and 30 seconds. Drain. Plunge eggs into ice water; let stand 5 minutes. Drain and peel.
Combine oil, vinegar, mustard, garlic, salt, and 1/4 teaspoon black pepper in a medium bowl, stirring with a whisk. Set aside 2 tablespoons oil mixture. Add lentils, bell pepper, onions, and celery to remaining oil mixture; toss gently to coat. Place reserved 2 tablespoons oil mixture and arugula in a large bowl; toss to coat.
Place about 3/4 cup lentil mixture and about 1 cup arugula mixture on each of 6 plates. Cut eggs in half lengthwise; top each serving with 2 egg halves. Sprinkle evenly with remaining 1/8 teaspoon black pepper.
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