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Lentil and Tomato Soup

1 c Lentils; rinsed
7 c Water
1 tb Olive oil
2 md Onions; chopped
4 cl Garlic; crushed
2 c Stewed tomatoes
2 ts Salt
1 ts Cumin
1 ts Ground coriander seeds
1/2 ts Pepper
1/8 ts Cayenne
1/4 c White rice, uncooked
1/4 c Lemon juice

Place lentils and water in a saucepan and bring to a boil. Cover and cook over medium heat for 25 minutes. In the meanwhile, in a frying pan, heat oil and saute onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and saute another 5 minutes. Stir the frying pan contents into the lentils and bring to a oil. Cover and cook over low heat for 20 minutes or until rice and lentils are well cooked. Stir in lemon juice and serve hot.

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