Lentil Vegetable Soup – We Love God!

[In the Edwards family] there was never an attempt to shield them from depressing experiences, death or taxes. This was an evil world. There was “vinegar in life.” There were “frowns from heaven.” The children were aware of it. And each one, when a shadow fell across his path, had been taught first of all to anxiously examine himself to discover if this were the chastening rod of God. No circumstance was considered apart from the hand of the Almighty. If, after careful prayerful analysis, he felt his course was right, he continued serene in his position in the midst of conflict.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
		Lentils, Quick, Soup	8	Servings

INGREDIENTS

3	T	Olive oil
1		Green bell pepper, chopped
8	c	Water
1 1/2	c	Lentils
1	c	Dry white wine
3		Celery, sliced
2		Zucchini, sliced
1	t	Basil, dried crumbled
1		Onion, chopped
3		Cloves Garlic, minced
3		Tomato sauce, 8 oz. cans
1	c	Brown rice
3		Carrots, sliced
2		Potatoes, red diced
1	t	Thyme, dried crumbled

INSTRUCTIONS

Heat oil in heavy large saucepan over medium-high heat. Add onions,
green bepper and garlic and saute until tender, about 5 minutes. Add
remaining ingredients. Cover and simmer until ltentils and rice are
tender and soup is thick, about 1 hour, 15 minutes. Season with salt
and pepper.  Source:  Bon Appetit 1/92 Posted to MM-Recipes Digest V4
#300 by  "Deborah KÃ¼hnen" <DEBKUHNEN@classic.msn.com> on Nov 19, 97

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