1 bunch of Arugula
1 cup of Beluga or Green Lentils
3 Carrots, peeled and diced
½ Red Onion, diced
½ cup Castelvetrano Olives, roughly chopped
½ cup Kalamata Olives, roughly chopped
Rinse your lentils in a sieve, then add to a pot with 2 cups of water, a few pinches of salt and a bay leaf. Bring the lentils to a simmer over medium heat and cook until tender, about 25 minutes. If all of the water is absorbed before the lentils are fully cooked, add a few extra splashes along the way. When the lentils are done, set them aside in a mixing bowl.
While the lentils cook, heat a few glugs of olive oil in a pan until it's hot and add the red onions. Cook the onions for about 5-7 minutes—until they're transluscent and starting to brown. At this point, add the carrots and turn the heat down to medium. Cook the carrots and the onions together for about 5 minutes, until they're tender but still a bit crunchy in the center (overcooking is worse than undercooking here, so taking them off the heat sooner rather than later is the way to go). When the carrots and onions are done, scrape them into the bowl with the lentils, add the olives, squeeze half a lemon, add a few pinches of salt and stir gently.
When the lentil mixture has cooled completely, gently combine with the arugula. Add more lemon if you like (you should be OK on olive oil levels) and salt and pepper to taste.