In a medium pot, cook the lentils according to the package directions. Once cooked, drain off any excess water and set the lentils aside.
In a large heavy bottomed skillet, heat the olive oil over medium high heat. Add the onions and sauté for 3-4 minutes until translucent. Add the chopped garlic and sauté for 1 minute more until just fragrant.
Add the thyme leaves and the cooked lentils to the skillet and stir to combine.
Pour in The Naked Grape Cabernet Sauvignon and let the wine cook for about 5 minutes until almost all of the wine is absorbed into the lentils. Turn the heat off, and stir in the crème Fraiche or goat cheese and fresh lemon juice. Season the dish with salt and pepper as needed. Let the lentils cool for about 15 minutes.
Arrange the arugula on a large serving platter. Transfer the lentils on top of the arugula and gently toss to combine. Serve as needed.