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Ingredients
  • 2 cups dry brown lentils
  • ¼ cup plus 2 tablespoons olive oil
  • 1 ½ large yellow onions, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 garlic clove, minced
  • 2 tablespoon chopped fresh thyme
  • 1 ½ teaspoons salt
  • 5 tablespoons tomato paste
  • 10 ounces button mushrooms, wiped clean and sliced
  • ½ cup bread crumbs
  • ½ cup chopped fresh parsley
  • ¼ cup finely chopped walnuts
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