1 (16 oz.) pkg. dry lentils
Salt
1 (1 lb.) can green beans
3 med. sized carrots
1 lg. onion
1/4 c. salad oil
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
1/3 c. red wine vinegar
1 bunch arugula

About 1 hour before serving: Rinse lentils with water and discard any stones or shriveled lentils. In a 4 quart saucepan over high heat, heat lentils, 1/2 teaspoon salt, and 6 cups water to boiling. Reduce heat to low; cover and simmer 25 minutes. Drain. Meanwhile, cut green beans diagonally into 1/2 inch pieces; cut carrots diagonally into thin slices. Chop onion. In a skillet over medium heat in hot salad oil, cook green beans, carrots, onion, thyme, pepper, and 1/2 teaspoon salt, stirring quickly and frequently until vegetables covered with oil. Cover and cook 15 minutes until vegetables are tender crisp. With a rubber spatula, carefully fold vegetable mixture, red wine vinegar, and 1/2 teaspoon salt into lentils. Remove tough stems from arugula. Arrange leaves around edge of large bowl or platter. Pile lentil salad in center of bowl. Serve warm or cover and refrigerate to serve chilled later. Serves 10.