Arugula-Lentil Salad with Poached Eggs

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.