Few things are sapping the strength of the church of Jesus Christ more than the unreconciled state of so many believers. So many have matters deeply imbedded in their craws, like iron wedges forced between themselves and other Christians. They can’t walk together because they do not agree. When they should be marching side by side through this world taking men captive for Jesus Christ, they are acting instead like an army that has been routed and scattered and whose troops in their confusion have begun fighting among themselves. Nothing is sapping the church of Christ of her strength so much as these unresolved problems, these loose ends among believing Christians that have never been tied up. There is no excuse for this sad condition, for the Bible does not allow for loose ends. God wants no loose ends.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Canadian	Vegetables, Soups, Lunch	8	Servings

INGREDIENTS

3	sl	Bacon, diced
1		Onion, chopped
1		Carrot, chopped
1		Celery stalk, chopped
3	c	Mushrooms, sliced
2		Garlic cloves, minced
1 1/2	c	Dried green lentils
5	c	Chicken stock
1/2	ts	Dried rosemary
1/2	ts	Dried thyme
1/2	ts	Salt
1/2	ts	Pepper
1	pn	Hot pepper flakes
1		Bay leaf
1/4	c	Fresh parsley, chopped
2	tb	Lemon juice

INSTRUCTIONS

Enjoy this hearty soup as a main course on the weekend. then refrigerate
individual servings in plastic containers for lunch during the week. If
there is no microwave at work, heat at home and transport in a thermos.
In large saucepan, cook bacon oven medium heat until crisp; remove to paper
towel.
Add chopped onion, carrot and celery to saucepan; cook over medium-low
heat, stirring occasionally, for 10 minutes. Add mushrooms and garlic;
cook, stirring often, for 3 minutes.
MEanwhile, sort and rinse lentils, discarding any blemished ones. Add to
pan along with chicken stock, 2 cups of water, rosemary, thyme, salt,
pepper, hot pepper flakes and bay leaf; bring to boil.
Cover and reduce heat; simmer for about 45 minutes or until lentils are
tender. Remove and discard bay leaf. Stir in parsley, lemon juice and
reserved cooked bacon.
Makes 10 cups - enough for 8 servings. Per Serving: about 215 calories, 14
g protein, 6 g fat, 26 g carbohydrate Excellent source iron, high source
fibre
Source: Canadian Living magazine, Nov 94 Lunches contained in "Pack Lunch
and Go" by Rose Murray, Canadian Living Test Kitchen
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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