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    Source of Recipe


    1 tbsp vegetable oil
    1 md onion, chopped
    2 lg carrot, thinly sliced
    2 celery stalks, thinly sliced
    4 c low-salt vegetable broth
    4 c chopped tomatoes with juice
    1/2 c packed cilantro, chopped
    1 c dried red or brown lentils
    1 clove garlic, minced

    Place the oil in a large saucepan and cook the onions, carrots,
    and celery over low heat until the onions are translucent. Add the
    stock, tomatoes, cilantro, lentils and garlic. Bring to a boil,
    then reduce the heat and simmer over low heat for 25 minutes or
    until lentils are tender and the stew is the desired thickness.




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