Lentil-Parmesan Hummus

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1 cup dry brown lentils

2 cups boiling water

1/2 cup plain, low-fat Greek yogurt

2 lemons, zested and juiced

1/2 cup grated Parmesan

2 tablespoons prepared tahini

2 garlic cloves, minced

1/4 cup warm water

1 teaspoon extra-virgin olive oil

1 teaspoon mild or hot chili powder

2 carrots, peeled, cut into matchsticks

4 stalks celery, cut into matchsticks

1 red bell pepper, seeded, cut into matchsticks

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