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Could it be that many of our problems with prayer and much of our weakness in prayer come from the fact that we are not all on active duty, and yet we still try to use the transmitter? We have taken a wartime walkie-talkie and tried to turn it into a civilian intercom to call the servants for another cushion in the den… We see repeatedly in Scripture (Mt. 9:38; Lk. 21:34-36; Rom. 15:30-31; Eph. 6:12, 17-19; Col. 4:3; 2 Thes. 3:1) that prayer is a walkie-talkie for warfare, not a domestic intercom for increasing our conveniences.
John Piper

Lentil And Vegetable Ragout

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Dujour02 1 Servings

INGREDIENTS

1 c Yellow lentils or
supermarket variety
yellow split peas
1/2 t Turmeric
3 c Bottleneck squash, about 2
pounds or
3 medium-sized
zucchini cut into
1-inch pieces 2
cups of chopped
tomatoes
1 c Chopped onions
1 T Curry powder
1/2 c Roasted peanuts or cashew
nuts
Coarse salt to taste
2 T Usli ghee, recipe follows
or
light vegetable oil
11/2
1 t Cumin seeds
1/2 t Asafetida or minced garlic
1 t Crushed red pepper flakes
1/2 c Chopped coriander leaves and
tender stem
Lemon slices

INSTRUCTIONS

Put the lentils and turmeric in a deep pot. Add 3 cups of water and
bring to a boil. Cook lentils, gently simmering, partially covered,
until cooked but still hold their shape, about 30 minutes. Stir a few
times during cooking to ensure the lentils are not sticking to the  pan
and burning. Add more water if necessary. Add squash, tomatoes,  onions
and curry powder and mix well. Cook for 10 minutes or until  the
vegetables and lentils are tender. Stir in the nuts and salt;  cover
and set aside.  Heat the ghee or oil in a small frying pan over
medium-high heat  until hot. Add cumin and cook until the spice turns
several shades  darker. Add asafetida and crushed pepper. Let spices
sizzle for a  minute then put the entire contents of the pan over the
lentil-vegetable mixture. Add coriander and stir just a few times to
mix lightly. Garnish with lemon wedges and serve with deep fried
balloon bread.  Yield: 4 servings  USLI GHEE:  Heat one stick butter in
a small sauce pan over low-heat until fully  melted, 5 minutes.
Increase heat and cook the butter until all its  moisture evaporates
and the milk solids turn brown, and the clear fat  will turn golden
amber, about 5 minutes. Strain the clear fat usli  ghee into a jar.
Yield: 1/3 cup  Converted by MC_Buster.  Recipe by: CHEF DU JOURSHOW
#DJ9458 - JULIE SAHNI  Converted by MM_Buster v2.0l.

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