Name: Lentil-Lemon Soup
Ingredients: 2 md Onions; chopped; 2 Cloves garlic; chopped; 1/2 ts Salt; (or to taste); Few drops of sesame oil for flavor; 1 ts Cumin; 1 c Dried red lentils; 5 c Veggie stock; 1 Bay leaf; 2 Strips lemon rind; 1 tb Lemon juice; 6 sl Lemon for garnish

[God has] helped me understand that accountability is closely tied to visibility and that personal holiness will not come through anonymity but through deep and personal relationships with my brothers and sisters in the local church. And so I have sought to make myself more visible that I may accept correction and rebuke when necessary. At the same time I have renewed my commitment to the One who is always watching and who knows every word I write and every intention of my heart.

Tim Challies

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

2	md	Onions; chopped
2		Cloves garlic; chopped
1/2	ts	Salt; (or to taste)
		Few drops of sesame oil for flavor
1	ts	Cumin
1	c	Dried red lentils
5	c	Veggie stock
1		Bay leaf
2		Strips lemon rind
1	tb	Lemon juice
6	sl	Lemon for garnish

INSTRUCTIONS

(adapted from The Natural Gourmet)
Saute onions and garlic in water or a little stock in a soup pot, 6-7
minutes until golden. Add salt and cumin, and a few drops of sesame oil.
Pick over and rinse lentils. Add to onions with stock. Skim foam. Bring to
a boil.
Reduce heat. Add bay leaf and lemon rind. Simmer 25 minutes, then discard
bay leaf and lemon rind. Add the lemon juice, stir, and garnish with lemon
slices.
Posted to fatfree digest V98 #011 by JBennicoff <JBennicoff@aol.com> on Jan
11, 1998

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