Name: Indian Red Lentil Soup
Ingredients: 24 oz Red lentils; 4 qt Water; 1 oz Minced garlic; 1 ts Black pepper; 1 oz Whole cumin; 32 oz Whole stewed tomatoes +juice; 1/2 c Lemon juice; 1 oz Mustard seed; 6 Bay leaves

If we are focused on rule keeping, if we are focused on earning God's acceptance through our efforts, if we are focused on trying to meet the convictions and standards of others, God becomes a gloomy killjoy and the vibrant relationship we desire with Him becomes dull, distant and difficult to bear. As we spin the plates of legalism, our Christian walk increasingly becomes a burden with the continual addition of another plate. And to keep the plates spinning, we'll focus more on the plates, our legalistic rulebook, than our intimate and exciting and joyful walk with the living God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian		1	Servings

INGREDIENTS

24	oz	Red lentils
4	qt	Water
1	oz	Minced garlic
1	ts	Black pepper
1	oz	Whole cumin
32	oz	Whole stewed tomatoes +juice
1/2	c	Lemon juice
1	oz	Mustard seed
6		Bay leaves

INSTRUCTIONS

Saute the mustard seed and bay leaves together in 1/4 cup veggie broth and
set aside.
Rinse and pick through lentils. Cook the lentils in the 4 quarts of water
for about 30 minutes until tender. Add the spices and cook 10 minutes. Next
add the tomatoes and lemon juice and cook another 10 to 15 minutes.
Posted to fatfree digest V98 #011 by JBennicoff <JBennicoff@aol.com> on Jan
11, 1998

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