Pick through the lentils and remove any damaged beans. Pour about 1 quart boiling water over them to cover, and soak for 1 hour. Drain, place them in boiling salted water, and cook for 30 minutes, or until tender but still firm. Drain and set aside.
Blanch the bell pepper and onion by dropping them into boiling water for 1 minute. Drain, and add to the lentils along with the tomatoes, fennel, and lemon zest.
Place the remaining ingredients in a blender, and puree. Pour over the lentils and marinate 1 hour before serving.
Wine Pairing(s)
Vietti Dolcetto d"Alba
Coppola 'Director's Cut' Zinfandel
Reginato Blanc de Blancs
Conti d'Arco Prosecco
Luna Di Luna Sparkling Chardonnay-Pinot Grigio
Gratien & Meyer Saumur Cuvee Flamme Brut
Dynamite Zinfandel
Red Knot Cadenzia Grenache/Shiraz McLaren Vale
Zoom 'Lot 4' Zinfandel
Penny's Hill Grenache
Calories From Fat 327 Protein 2 Total Fat 36 Carbohydrates 17
Calories 389 Dietary Fiber 3 Calcium 60 Iron 1 Sodium 16 Vitamin A 999 Vitamin C 77
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