Quick-Cooking Lentil Stew

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2 tablespoons olive oil

1 1/2 cups chopped onion

1 cup chopped carrots

1 cup chopped celery

2 garlic cloves, sliced thin

1 teaspoon ground cumin

2 teaspoons fresh picked thyme

1/4 teaspoon cinnamon

Kosher salt and ground black pepper, to taste

2 3/4 cups low-sodium chicken broth

3 1/2 to 4 cups cooked lentils

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