Lentil And Vermicelli Soup – Shawrbat Adas

The love of God can be a profound answer to just about any human struggle, but sometimes we can use it in such a way that it becomes a watered down version of profoundly rich truth. For example, sometimes, because of shortcomings in us rather than Scripture, this answer misses the call to “consider others better than yourselves” (Phil. 2:3), or it ignores personal repentance. Sometimes it still allows us and our needs to be at the center of the world, and God becomes our psychic errand boy given the task of inflating our self-esteem.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
			8	To 10

INGREDIENTS

1	c	Lentils, rinsed
8	c	Water
2	t	Salt
1	t	Pepper
1	t	Ground cumin
1	T	Olive oil
2		Onions, chopped
4		Cloves garlic, crushed
1		Hot pepper, finely chopped
1/2	c	Finely chopped coriander
		leaves
1/3	c	Vermicelli, broken into
		small pieces

INSTRUCTIONS

From: Bulldogfla <Bulldogfla@aol.com>  Place lentils, water, salt,
pepper, and cumin in a pot and bring to  boil. Cover and cook over
medium heat for 25 minutes. In the  meantime, heat oil in frying pan;
then saut onions, garlic, and hot  pepper over medium heat for about 10
minutes. Add coriander and  stir-fry for 3 more minutes. Add frying pan
contents and vermicelli  to lentils and bring to a boil. Cover and
simmer over low heat for  about 30 minutes or until vermicelli and
lentils are well-cooked.  Total Calories Per Serving: 108 Fat: 2 grams
Posted to recipelu-digest by Bulldogfla <Bulldogfla@aol.com> on Mar  9,
1998

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”