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Tangy Spinach Tomato and Red Lentil Casserole

2 c Red lentils
75 oz Cooked spinach -- drained
Salt and pepper -- to taste
43 1/2 oz Canned chopped tomatoes --
1 c Nonfat yoghurt -- or to

Rinse and boil the red lentils until tender, about 30-40 minutes. Drain well=

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