Slice the peppers in half from top to bottom, remove the stem and seeds. Place them skin side up on a baking pan and flatten them down with your hand. Place under the broiler until the are tender and have charred in some spots - 5 to 10 minutes.
Remove the pan from the oven and be careful to reserve the juice on the bottom of the pan for the vinaigrette.
Transfer the peppers to a container with a lid and leave to steam until cool enough to peel the skin off. It’s ok if not all the skin comes off, just make sure to get all the black parts off.
Dice up the peppers and add them to a large bowl with the lentils, arugula, red onion and black olives.
Carefully pour the juice from the pan and from the container that the peppers steamed in into a bowl or mason jar. Add the olive oil, vinegar, oregano and salt and mix or shake to combine.
Pour over the salad and toss it all together.