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Rice And Lentils With Spicy Tomato Sauce

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1 tablespoon extra-virgin olive oil

1 cup finely chopped onion

1 1/2 tablespoons minced garlic

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper

2 (14.5-ounce) cans diced tomatoes, undrained

3 tablespoons extra-virgin olive oil

3 cups thinly sliced onion

1/2 cup uncooked vermicelli, broken into 1-inch pieces

5 cups water

1 1/4 cups dried lentils or yellow split peas

2 1/2 cups hot cooked long-grain rice

1 teaspoon sea salt

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