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Ingredients
  • One pound (453g) of red lentils
  • 7 cups (1.75 liters) of water
  • 2 (14.5 ounce/396g) cans of salt-free tomatoes, fire roasted preferred
  • 1 (6 ounce/169g) can of salt-free tomato paste
  • 10 ounces (283g) of chopped onion (approximately one large)
  • One pound (453g) of red bell pepper, (approximately 2 large) VERY finely chopped (I use the Cuisinart)
  • 3 ounces (85g) of dates (approximately 12 Deglet Noor)
  • 8 cloves of garlic, finely minced
  • 4 Tablespoons Apple Cider Vinegar
  • 1.5 Tablespoons Parsley Flakes
  • 1.5 Tablespoons Oregano
  • 1.5 Tablespoons Salt-free Chili Powder
  • 2 teaspoons SMOKED paprika
  • ½ teaspoon chipotle powder (or more to taste)
  • ¼ teaspoon crushed red pepper flakes (or more to taste)
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