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Preparation time: 15 minutes
2 cups dried lentils, rinsed and picked over for small stones or debris
Soak lentils in the 3 quarts cold water for 1 hour. Drain. In a large pan, combine soaked lentils, broth, 2 1/2 cups water, tomatoes, olive oil, onion, thyme, and garlic; stir to mix. Cover and bring to a boil over high heat. Reduce heat to medium and simmer for about 1 1/2 hours, or until lentils are tender. Stir periodically, adding more water if a thinner broth is desired, or continuing to cook on medium-low for thicker consistency (some broth should remain). Stir in pepper and parsley, and simmer 5 minutes longer. Serve alone or over cooked brown rice. Top each serving with 1 tablespoon green onions and 2 teaspoons sour cream.
Yield: 9 cups
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