1. In a large saucepan, bring the broth to a boil over high heat. Meanwhile, rinse the lentils under cold water in a colander until the water runs clear. When broth is bubbling, add rinsed lentils and stir well. Cook over medium-high heat, covered, for 5 to 10 minutes, stirring occasionally, until most of the broth is absorbed. If it starts to stick at the bottom, lower heat to medium-low. Cover and turn off heat.

2. While lentils cook, heat olive oil in a large nonstick skillet. Add onions and tomatoes and saute for 5 to 7 minutes, until onions soften and begin to brown. When lentils are done cooking, add the onion mixture to the lentils. Add vinegar, black pepper, and fennel seeds, if using. Stir well, then cover.

3. Slice polenta into 8 pieces. Wipe skillet clean with a paper towel. Spray skillet with olive oil cooking spray and heat over high heat. Add polenta to heated pan and saute until bottoms are brown, about 4 minutes. Spray the top of each slice with additional olive oil cooking spray, flip, and saute the second side until it beginsto brown.

4. To serve, divide arugula among 4 plates. Top each with 2 slices of polenta, then ladle lentil sauce over the polenta. Top each serving with 1 Tbsp. carrot matchsticks and serve immediately.

Source: fresh Magazine May, June 2010