Lentils traditionally accompany Duck confit.
Duck confit is a leg that is salt cured and then poached in its own fat. As it is preserved it need not be consumed immediately. For a longer shelf life, cover the confit with at least an inch of fat. This delicious dish is often fried and accompanied by potatoes and garlic roasted in duck fat.
In addition to the wines mentioned in our food pairing table you might consider a French Bandol or Chinon, or an Italian Barbera. The wine helps cut the fat.