Food Arugula-Lentil Salad with Poached Eggs When you're not in the mood for lentil soup, put the quick-cooking pulse to good use in this nutritious, meat-free salad. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Updated on November 21, 2023 Print Share Photo: Carson Downing Hands On Time: 20 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 cup lentils 4 green onions, sliced (1/2 cup) 1 teaspoon salt, divided ¼ teaspoon ground black pepper 4 tablespoons olive oil, divided 3 tablespoons white wine vinegar 1 tablespoon chopped fresh dillweed 1 teaspoon Dijon-style mustard 1 small clove garlic, grated 6 cups arugula 1 medium orange bell pepper, seeded and cut into 1 1/2-inch strips 4 eggs Directions 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. Print Nutrition Facts (per serving) 389 Calories 19g Fat 36g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 389 % Daily Value * Total Fat 19g 24% Saturated Fat 4g 20% Cholesterol 186mg 62% Sodium 684mg 30% Total Carbohydrate 36g 13% Total Sugars 3g Protein 20g Vitamin C 95mg 474% Calcium 111mg 9% Iron 5mg 28% Potassium 653mg 14%