1. Arrange anchovies on a shallow plate, drizzle with olive oil and season with pepper, chili flakes and lemon zest.
2. Place lentils in a heavy, medium pot with both garlic-head halves and sage. Cover lentils with 2 inches water and add 2 tablespoons olive oil. Set pot over high heat and bring to a boil. Reduce heat to medium and simmer lentils until tender but still whole, about 20 minutes. If necessary, add extra water to keep lentils submerged throughout cooking. Strain lentils and season with salt, pepper and a drizzle of olive oil.
3. Slice fennel into very thin slivers. If fennel is woody, sprinkle with lemon juice to soften. Season with 2 tablespoons olive oil and salt and pepper to taste.
4. Place ½ cup ricotta on each plate. Season cheese with salt and arrange dressed fennel on top. Spoon lentils generously over fennel. Top with marinated anchovies, an extra drizzle of olive oil and chopped parsley.
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|Serving Size: 1 Serving (24g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (73%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 21.1mg||1 %|
|Potassium 60.7mg||2 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 2.9g|
|Protein 0.7g||1 %|
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Calories per serving: 44
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