If we are coming to church only as consumers, to get our own needs met, then we have missed the point of the church. We are not merely intended to get our needs met. We are intended to be part of God’s plan for drawing other people to Himself, for encouraging and building up those who are already His children. Each member is not simply intended to be a consumer. We are all intended to be providers. We are colaborers with God Himself in the work of the Gospel (1 Cor. 3:9)! Some of us may well be introverted or less talkative. But none of us are designed merely to be ministered to, as if the whole church revolved around our own felt needs and desires. We are all called to “stimulate one another to love and good deeds” and to “bear one another’s burdens” (Heb. 10:24; Gal. 6:2) (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Vegtime2	1	servings

INGREDIENTS

1	md	Onion; chopped
3		Stalks celery; sliced
2	md	Carrots; thinly sliced
2	tb	Olive oil
1	c	Dried lentils; rinsed
4	c	Water
1	tb	Minced fresh rosemary
		OR 1 tsp. dried
1		Bay leaf
1	ts	Red wine vinegar
		Salt; to taste
		Freshly ground black pepper to taste

INSTRUCTIONS

4 SERVINGS DAIRY-FREE(r)
You can make this healthful soup even if your refrigerator is nearly empty;
it requires little in the way of fresh produce.
In large pot, heat oil over medium heat. Add onion, celery and carrots and
cook, stirring often, until beginning to soften, about 5 minutes.
Add remaining ingredients (except salt and pepper) and bring to a boil.
Reduce heat to low, cover and simmer until lentils are tender, 25 minutes.
Discard bay leaf. Season with salt and pepper.
PBR SERVING: 257 CAL.; 15G PROT.; 7G TOTAL FAT (1G SAT. FAT); 36G CARB.; 0
CHOL.; 45MG SOD.; 8G FIBER
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 36
Converted by MM_Buster v2.0l.

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