How sweet all at once it was for me to be rid of those fruitless joys which I had once feared to lose and was now glad to reject! You drove them from me, You who are the true, the sovereign joy. You drove them from me and took their place, You who are sweeter than all pleasure, though not to flesh and blood, You who outshine all light yet are hidden deeper than any secret in our hearts, You who surpass all honor though not in the eyes of men who see all honor in themselves. At last my mind was free from the gnawing anxieties of ambition and gain, from wallowing in filth and scratching the itching sore of lust. I began to talk to you freely, O Lord my God, my Light, my Wealth, and my Salvation.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Veg3, Vegetarian	1	servings

INGREDIENTS

2	oz	Red lentils
4	fl	Water
1	sm	Onion; chopped
1	tb	Vegetable margarine
2	oz	Mushrooms; sliced
1 1/2	tb	Wholemeal flour
1	tb	Tomato pur.e
1/4	pt	Soya milk
1/2	ts	Basil
		Black pepper
1/2	lb	Potatoes; cooked and sliced
2	oz	Vegetarian cheddar

INSTRUCTIONS

1. Cook the lentils in the water until they are tender and the water
absorbed.
2. Fry the onions in the margarine in a pan for a few minutes.
3. Add the mushrooms and saut. for a further few minutes.
4. Add the flour and tomato pur.e and stir well. Slowly add the milk,
stirring constantly to avoid lumps. When it is boiling and thickened
stir in the basil and pepper.
5. Stir the lentils into the sauce.
6. Pour the sauce into an ovenproof dish, cover with the potatoes
then the cheese and cook at 400&deg;C/200&deg;C/gas mark 6 for 20 minutes.
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Converted by MM_Buster v2.0l.

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