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Serves 8 to 10
4 tablespoons bacon fat or butter
1 large onion, diced
2 stalks celery, diced
2 carrots, diced
2 garlic cloves, thinly sliced
2 tablespoons tomato paste
12 cups chicken stock or water
2 cups French lentils
1 pound boneless, skinless chicken thighs (See Recipe Note)
Grated Parmesan or Romano cheese, for serving
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