Name: Christo's Lentil-Spinach Soup
Ingredients: 2 c Diced yellow onions; 1/4 c Olive oil; 6 c Chicken stock; 1 lb Green lentils; 1 lb Chopped frozen spinach -or-; 1 qt Fresh spinach leaves; stemmed, washed; and loosely packed; 2 ts Ground black pepper; 1/4 c Fresh lemon juice; Salt to taste

What are the Substitutes for true Repentance? 1. You may reform in the actions without repenting in the heart (Ps. 51:16-17; Joel 2:13). 2. You may experience the emotion of repentance without the effect of it. 3. You may confess the words of a true repenter and never repent (Mt. 21:28-32; 1 Jn. 2:4, 4:20). 4. You may repent for the fear of reprisal alone and not for the hatred of sin. 5. You may talk against sin in public like a true repenter but never repent in private (Mt. 23:1-3). 6. You may repent primarily for temporal gains rather than the glory of God. 7. You may repent of lesser sins for the purpose of avoiding the greater sins (Lk. 11:42). 8. You may repent so generally that you never repent of any specific sin at all. 9. You may repent for the love of friends and religious leaders and not repent for the love of God (Isa. 1: 10-17). 10. You may confess the finished action of sin and not repent from the continuing habit of sin. 11. You may attempt repentance of your sin while consciously leaving open the door of its opportunity. 12. You may make an effort to repent of some sins without repenting of all the sin you know.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats		Soup	6	Servings

INGREDIENTS

2	c	Diced yellow onions
1/4	c	Olive oil
6	c	Chicken stock
1	lb	Green lentils
1	lb	Chopped frozen spinach -or-
1	qt	Fresh spinach leaves; stemmed, washed; and loosely packed
2	ts	Ground black pepper
1/4	c	Fresh lemon juice
		Salt to taste

INSTRUCTIONS

In a deep saucepan, saute onions in olive oil until transparent, but not
brown.  Add chicken stock and bring to boil.  Add lentils and return to
moderate boil.  If using frozen spinach, add it at this point; if using
fresh spinach, julienne the leaves and add when the lentils have been
cooking 20 minutes. The soup should cook a total of 30 to 40 minutes,
depending on the dryness of the lentils. Finish the soup with black pepper,
lemon juice, and salt. Makes 6 servings.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”