Lentils with Artichokes and Peppers

This easy, fabulous and cool recipe that don't use one tiny bit of heat uses lentils, artichoke hearts, peppers, thyme, parsely and scallions all were mixed in a bowl.  It was then tossed in the ham and arugula before transferred to a serving dish and served with a green salad. Why not try it for yourself!

Prep Time: 15 Mins

Yield: 4 Servings

1 x 14oz (400g) can green or brown
        lentils, drained and rinsed,
        or 2 cups drained cooked lentils
1 x 14oz (400g) can artichoke hearts,
        drained and sliced
4 or 5 roasted red peppers from a jar
        or the deli counter
leaves from 1–2 fresh thyme sprigs
handful of flat-leaf parsley, chopped
4 scallions, finely chopped
2–3 tbsp walnut oil
1 tbsp cider vinegar
4 or 5 thin slices Parma ham or
       other prosciutto, chopped
handful of wild arugula leaves

Directions:

1 Put the lentils, artichoke hearts, peppers, thyme, parsley, and scallions in a bowl. Drizzle the oil and vinegar over the top, and toss gently to mix.
2 Toss in the ham and arugula. Transfer to a serving dish and serve with a green salad.