Golden Split Pea And Sweet Potato Soup

Saving faith is not a decision that is made, and it is not a mouthing of a certain formula. Even if the formula is recited in prayer, this is not saving faith. Manipulating a person to say go through certain motions and say certain words does him no good whatever. This is not saving faith. This is dangerous indeed. Can a man really be saved by saying 'yes' to a series of questions? Have we done them any favor by allowing them to think so? This is a misunderstanding of saving faith. It is a confusion of professed faith with true saving faith. This mistake has resulted in the unprecedented number of false converts which this century of evangelism has produced. Decisions and numbers there are, but the 'converts' are notoriously unconverted. This is a direct result of confusing decisions with true faith, and it is a blight on the church. It is also inevitable. And it is shameful. And it is harmful, for we have convinced unconverted people that they are safe.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Soups, Vegetarian	6	Servings

INGREDIENTS

1	T	Vegetable oil
1		Onion, chopped
1		Jalapeno chili
		seeded and minced
1	T	Minced fresh ginger
2	t	Ground cumin
2	t	Ground coriander
1/2	t	Turmeric
1/4	t	Ground cinnamon
7	c	Water, or more
1		Sweet potato, peeled diced
1 1/2	c	Dried yellow split peas
6	T	Nonfat yogurt
6		Lime slices
		Fresh cilantro, chopped

INSTRUCTIONS

Heat oil in heavy large saucepan over medium-high heat. Add onion and
chili; saute until tender, about 5 minutes. Stir in ginger and next 4
ingredients and cook 1 minute. Mix in 7 cups water, sweet potato and
peas. Bring mixture to boil.  Reduce heat to medium-low, cover and
simmer until potato and split peas are very tender, about 1-1/2 hours.
Whisk soup vigorously for smoother texture.  Thin with additional
water if necessary.  Season with salt and pepper. (Can be prepared 1
day ahead. Refrigerate.) Return soup to simmer. Ladle soup into  bowls.
Top each with 1 tablespoon yogurt, lime slice and cilantro and  serve.
Per Serving: calories, 254.97; fat, 3.18 g; sodium, 26.07 mg;
cholesterol, 28    mg  Source: The Moosewood Collective, Ithaca NY (Bon
Appetit, Jan.1992)  Typed for you by Karen Mintzias

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