In a small bowl combine the cooked lentils, olive oil, and red wine vinegar. Add salt and pepper to taste and toss to combine. (The lentils can be done a day ahead of time and kept in the refrigerator.)
Dry the roasted red pepper well on paper towels so that no moisture is left. Slice the pepper into thin julienne strips about 1/8-inch thick and set aside.
Heat the oven to 300°F and arrange the bread on baking sheets. Toast the bread in the oven for 5-7 minutes per side until slightly dried out and toasted. Cool on a wire rack.
Spread each slice of bread with a thick layer of hummus then remove the crusts with a sharp knife. Cut each piece of bread in half diagonally creating 2 triangles, then cut each triangle in half again creating a total of 4 small triangles per slice of bread.
Place the straight edge of the blade of a large kitchen knife directly in the middle of the triangle starting at the tip of the triangle creating a barrier "wall" with the knife. With the knife in place scoop 1 teaspoon of the lentils over half of the bread leaving the other side plain. When the lentils have been arranged and completely cover one half of the triangle remove the knife. Repeat this process with the remaining triangles of bread and lentils.
Lay a thin julienne strip of pepper down the middle of each canape and trim any excess with kitchen shears.
