Arugula salad with french lentils, smoked chicken and roasted peppers

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.

1/ 2 pound French green lentils, picked over and rinsed

1 14 1/ 2 -ounce can low-sodium chicken broth, or homemade, skimmed of fat

1 cup water

4 sprigs thyme, plus 1 / 2 tablespoon fresh thyme leaves

2 red bell peppers

2 1/ 2 tablespoons extra-virgin olive oil

1 tablespoon red-wine vinegar

1 tablespoon balsamic vinegar

1/ 2 teaspoon coarse salt, plus more for seasoning

6 ounces baby arugula (about 6 cups)

6 ounces smoked skinless, boneless chicken breast, cut into matchsticks

Freshly ground pepper

• 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.
• 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 ˙-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.
• 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.
• SERVES 6