Name: Cold Lentil Salad
Ingredients: 1 c Any type of lentils salt or soy sauce to taste, black pepper to taste; 2 tb Olive o** (optional); 1 tb Wive vinegar; 2 ts Dijon mustard; 2 Tomatoes, chopped or canned; 2 3 green onions, chopped; 2 tb Parsley, chopped

In the days of hardship, particularly persecution, those who are in the process of becoming Christians count the cost of discipleship carefully before taking up the cross of the Nazarene. Preachers do not beguile them with false promises of an easy life or indulgence of sins. But in good times, the cost does not seem so high, and people take the name of Christ without undergoing the radical transformation of life that true conversion implies.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
	Vegan	Digest, Vegan, Fatfree	2	Servings

INGREDIENTS

1	c	Any type of lentils salt or soy sauce to taste, black pepper to taste
2	tb	Olive o** (optional)
1	tb	Wive vinegar
2	ts	Dijon mustard
2		Tomatoes, chopped or canned
2		3 green onions, chopped
2	tb	Parsley, chopped

INSTRUCTIONS

Cook lentils in water for 30 to 45 minutes (no salt)  Drain.  Blend in
other things except for tomatoes, parsley and green onions.  Chill.  Add
rest of the stuff.  Serve cold with or without har.boi.eggs.  Yummy!!!
Good luck,
Richard Sanchez Vegetarian since 1968
rsanchez@whale.st.usm.edu (Richard X. Sanchez)
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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