Steps:
- Rinse and pick over lentils to remove any small pebbles, and then soak in water for 24 hours. Rinse and drain. Place lentils in a large saucepan and add enough water to cover them generously (~6 cups). Bring to a boil, then lower the head and simmer for 20-25 minutes, until tender. Drain well and set aside. In a large bowl, whisk together the oil, juices, cumin, celery salt, curry powder, coriander, cayenne, shallots, garlic, thyme, and zest. Add the lentils, currants, fennel, celery, parsley, and cilantro. Season with salt and pepper. Mix well. Serve warm or chilled. This can be made one day in advance.
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