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1 lb fusilli pasta
1/2 c cashews, soaked overnight
1 c vegetable broth
1 T olive oil
1 onion, finely chopped
1 tsp salt
3 cloves garlic, minced
2 tsp thyme
Black pepper to taste
1 1/2 c cooked brown lentils
28 oz crushed tomatoes with basil
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1st Keep
 tomedy
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