Arugula Lentil Salad

With cherry tomato, roasted red pepper and canned tuna fish
INGREDIENTS: 1 – 2 bunches of arugula broken up into bite-​sized pieces; 6 – 8 cherry tomatos quatered; ¹⁄₃ cup of Beluga lentils cooked in 1 cup of water, salt and soja sauce added after cooking; 1 red pepper roasted, skinned, seeds removed, cut lengthwise into narrow strips; 1 small can of tuna packed in olive oil, drained and broken up.

DRESSING: 1 celery stalk, julienne, 1 heaping teaspoon of horse radish, lemon juice, olive oil, salt & pepper.