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Skillet-Popped Lentils


1 15oz can lentils, rinsed well in cool water and drained
fine black pepper - add to taste
salt to taste (if lentils are unsalted in can)
1/4 cup finely chopped parsley (a few generous pinches per cup of lentils)
1 tsp extra virgin olive oil (or to taste - this helps with the crispy edges while cooking)
cayenne (optional, add a pinch for extra spicy lentils)



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