The Lord waits so long in His graciousness that people think He cannot judge, but when He does come in judgment, it is so decisive that it seems as if He cannot show mercy. For this is not the sudden anger of an irritable temper, easily inflamed but equally easily pacified. This is deliberate, measure wrath, following a full investigation of the facts. There can be no last-minute appeals or reprieves, for there is no higher court to whom appeal can be made, and no pertinent facts have been overlooked in reaching the verdict. So it was with Sodom and Gomorrah, and so it shall be at the end of history [see Luke 17:28-30].

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Grains		New text im, Cooking rig	1	Servings

INGREDIENTS

1	c	Black Beluga Lentils
1	lg	Bay Leaf
		Salt And Freshly Ground Pepper; to taste
1	tb	Olive Oil
3	tb	Shallot Or Green Onion; minced
1/2	c	Kasha
1/4	c	Slivered Almonds; toasted blanched
1	c	Red Pepper (Roasted And Peeled); diced
1	c	Ripe Tomato (Firm); diced, seeded
1/2	c	Fresh Sweet Corn Kernels
1/2	c	Diced Red Onion
		Lime Vinaigrette, Recipe Follows
		Tender Young Savory Greens*

INSTRUCTIONS

GARNISH
Add the lentils to a deep saucepan and cover with 4 cups water and the bay
leaf. Bring to a boil, reduce heat and simmer partially covered for 12 to
15 minutes or until lentils are tender but not mushy. Remove from heat,
drain and season with salt and pepper. Set aside and let cool. Discard bay
leaf.
In a saucepan, heat the olive oil and saute shallots and kasha over
moderate heat until lightly browned. Add 1 cup water or stock and bring to
a boil. Reduce heat and simmer covered 15 to 20 minutes until water has
evaporated and kasha is tender. Remove from heat and let cool.
Add lentils, kasha almonds, pepper tomato, corn and onion to a bowl and
toss gently with the lime vinaigrette. Season to taste with salt and pepper
and serve salad on a bed of tender savory greens.
11/10/96
Yield: 6 servings
  LIME VINAIGRETTE:
3 tablespoons fresh lime juice 1 1/2 tablespoons champagne vinegar 2
teaspoons grated lime zest 1 tablespoon minced garlic 2 tablespoons chopped
cilantro and/or mint 1 teaspoon chopped, seeded Serrano chile (or to taste)
1 1/2 teaspoons toasted ground cumin 3 tablespoons olive oil Salt and
freshly ground pepper, to taste
Whisk all ingredients together and store covered in refrigerator up to 3
days
Recipe By     : COOKING RIGHT SHOW #CR9744
Posted to MC-Recipe Digest V1 #300
Date: Wed, 13 Nov 1996 05:47:34 -0500 (EST)
From: Bill Spalding <billspa@icanect.net>
NOTES : *arugula, watercress, muzuna or a combinatio

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