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Place the black lentils in a large bowl, cover with cold water by at least 2 inches, and soak for 8 hours or overnight. Drain and rinse through a fine-mesh strainer.
Transfer the soaked lentils to a large heavy-bottomed pot or Dutch oven. Add the kidney beans, 4 cups water, and 1 tsp salt. Bring to a boil over high heat, then reduce to a steady simmer, cover, and cook for 35–40 minutes, until the lentils are completely tender and beginning to break down at the edges.
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