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Pick over the lentils and wash them in several changes of cold water.

Put the lentils, onion, tomato, garlic, parsley, cilantro, paprika, cumin, black pepper to taste, and 15 cups of water in a medium pot and set on medium-high heat. Bring to a boil without allowing it to boil over. Turn the heat down to low and cover partially. Cook gently for 30 minutes. Add the salt and stir well. Cook, partially covered, for another 30 to 40 minutes, or until the lentils are tender. Stir in the oil. Serve hot.

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