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Mexican Lentil Stuffed Shells
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 packet/batch
- 2-1/2 cups water
- 1 cup lentils
- 4 ounces cream cheese, softened
- 1 cup salsa
- 12 ounces jumbo shells, cooked
- 1 cup shredded cheddar cheese
- 1 cup
Directions:View on Back to Her Roots
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