Instructions: Bring chicken stock and water to boil in a medium saucepan. Add onion and crushed red pepper. Rinse lentils in a strainer and remove any foreign particles. Slowly pour lentils into boiling liquid so that it continues to
boil. Lower heat to a simmer and cook, covered, for 20 minutes. Check after 10 minutes. If lentils are dry, add 1/2 cup water. If there is liquid left in the pan after 20 minutes, remove lid and let boil several minutes until it evaporates. Add oregano, salt and pepper to taste.

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