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When the lentils are finished cooking, drain into a mesh colander and rinse to help cool them down. Cool to room temperature.
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Stir in the dressing (I add the whole recipe because I like the extra flavor and I don’t mind the extra liquid. If you want you can add less.)
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Mince the garlic and add to lentils.
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Cut the stalks off the fennel and cut in half then cut out the core. Cut each half in half and slice as thin as you can then add to the lentils.
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Cut bell peppers in half then cut out the core, dice and add to the lentils.
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Grate the Asiago with the fine holes on a grater, add and stir well.