Duck Confit Soup

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6 cups hot tap water

1/2 cup white onion, finely chopped

2 cloves garlic, crushed

2 carrots, peeled and diced

2 stalks celery, diced

2 Italian bay leaves, fresh or dried

1/2 teaspoon freshly ground pepper

2 teaspoons kosher salt

1 cup French green lentils

2 legs duck confit, meat removed from the bones

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