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Third place recipe by Carol Chase of Sioux City, Iowa 

1 small bag lentils, sort and rinse 

1 onion, chopped

2 tablespoons oil 

3 tomatoes, chopped

1 teaspoon cumin

1 teaspoon ginger

1/2 teaspoon sweet paprika 

1/2 teaspoon turmeric

pinch cayenne pepper 

2 bay leaves

1 teaspoon thyme

1 teaspoon ajwain (optional) 

1/3 cup cilantro, chopped

8 cups chicken stock

juice from 1 lemon

Rinse, sort lentils. Saute onions in oil until soft. Add spices. Let mold together a few minutes, stirring. Add tomatoes and cilantro. Add chicken stock. Simmer 1 1/2 hours. Remove bay leaves before serving. 

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