Ingredients

• 1/2 cup dried lentils, picked over and rinsed
• 1 1/2 cups low-salt chicken broth
• 1/2 cup water
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon red-wine vinegar
• 2 teaspoons fresh lemon juice
• 1 small bunch arugula, coarse stems discarded, the rest washed and spun dry
• 1/2 head radicchio
• 1 medium Belgian endive
• 2 ounces crumbled feta cheese (about 1/3 cup)

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Instructions

1. In a saucepan simmer lentils in broth and water, covered 20 minutes, or until tender, and drain. Toss lentils with oil, vinegar, and lemon juice and cool almost to room temperature.
2. Chop arugula, radicchio, and endive into 1/4-inch pieces and add to lentils. Add feta and salt and coarsely ground black pepper to taste, tossing well.