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Ingredients
  • 2 bulbs garlic
  • 1 teaspoon olive oil, divided
  • 1 pound dry brown lentils
  • 4 cups water, or as needed to cover
  • 1 pint grape tomatoes, halved
  • 1 bunch fresh parsley, finely chopped
  • 1 bunch green onions, thinly sliced
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • salt and ground black pepper to taste
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