Tex-Mex Lentils

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Southern Living


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3 1/2 cups dried lentils

7 cups water

1 (16-ounce) can Mexican-style stewed tomatoes, undrained

2 (6-ounce) cans tomato paste

1/2 cup uncooked bulghur wheat

2 tablespoons chili powder

2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

3 garlic cloves, pressed

1 medium onion, chopped

1 tablespoon red wine vinegar

Shredded taco cheese blend

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