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Ingredients:

2 Tbsp. canola oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 garlic cloves, minced
1 cup dry lentils (red or brown)
1/2 cup quick-cooking bulgur
2 (14 1/2 oz.) cans fat-free, reduced-sodium vegetable broth
1 1/2 cups water
1 (14 1/2 oz.) can petite diced tomatoes
2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. salt
ground black pepper to taste

Directions:

Heat oil in large saucepan.  Add onion, bell pepper, and garlic; cook 7 minutes.  Add remaining ingredients.  Simmer 30 minutes.
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