The very happiest persons I have ever met with have been departing believers. The only people for whom I have felt any envy have been dying members of this very church, whose hands I have grasped in their passing away. Almost without exception I have seen in them holy delight and triumph. And in the exceptions to this exceeding joy I have seen deep peace, exhibited in a calm and deliberate readiness to enter into the presence of their God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables, Starch	6	Servings

INGREDIENTS

1	c	Lentils
1	c	Peeled and cubed potatoes, about 1 potato
1/2	ts	Salt
2		Cloves garlic, minced
1/2	c	Onion, chopped
1	tb	Olive oil

INSTRUCTIONS

Wash lentils and place them in a medium saucepan with potatoes, salt, and
water to cover. Bring to a boil. Reduce heat, cover, and simmer for about
20-25 minutes or until vegetables are tender Drain and set aside. In a
large skillet, saute garlic and onion in olive oil. Stir in cooked lentils
and potatoes and serve or refrigerate.
Notes: Lentils and Potatoes may be served at room temperature on a bed of
lettuce or warm as a side dish
Per serving: 132 Calories; 3g Fat (17% calories from fat); 9g Protein; 19g
Carbohydrate; 0mg Cholesterol; 230mg Sodium
Posted to Digest eat-lf.v096.n149
Recipe by: Eater's Choice
From: tpogue@ids2.idsonline.com (terry pogue)
Date: Thu, 12 Sep 1996 15:09:57 +0100

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