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RED PEPPER AND LENTIL STEW 
1 lb. pkg. dry lentils
2 lg. onions
4 tbsp. butter
4 red bell peppers
2 tbsp. paprika
4 c. chicken broth
4 tbsp. tomato paste (or 1 sm. can tomatoes)
Salt and freshly ground black pepper

Soak the lentils in water overnight. Rinse well, and set aside.

Chop the onions coarsely, and cut the peppers into large chunks. In a large cookpot, saute onions in butter for 10 minutes. Add peppers, and saute 5 minutes more. Add paprika.

Add lentils and mix well with the onions and peppers for about 2 minutes. Add chicken broth and tomato paste (or tomatoes). Season to taste.

Bring to a boil. Lower heat, cover, and simmer for 1 hour. Serves 10 to 12. Freezes well.

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