Lentil Soup (vrg) – We Love God!

One of the problems with the perspective that addictions are a disease is that it leaves no room for this kind of fear of the Lord. A god who helps us to be strong in the face of illness is not the same as the God whose holiness reveals our sin, who shows us our desperate need for a mediator, restores our relationship with Him, and empowers us to live as holy children. Holiness is key. Without the knowledge of our Father’s holiness and our response of reverence, everything about God becomes ordinary.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Sept., Veg-cook	4	Servings

INGREDIENTS

Shallots, finely chopped

INSTRUCTIONS

small yellow onion, finely chopped 2    teaspoons olive oil 3    cups
water 1    cup dry green lentils 1 red potato, peeled and  finely diced
1 large tomato, peeled and diced 1    small stalk  celery, diced 1  
small carrot, slivered 1/4    cup freshly chopped  parsley Salt and
pepper to taste Dry croutons or chopped chives  In a deep soup pot,
saut shallots and onions in heated oil. Add water  and lentils and
bring to a boil. Reduce heat and simmer, adding more  water if needed
to keep the three-cup level of liquid. Cook lentils  until barely
tender.  Add all other vegetables and seasonings.  Continue cooking at
least 20 minutes longer.  Fork-mash or puree  mixture. Serve warm,
garnished with croutons or chives.  Total Calories Per Serving: 224
Fat: 3 grams  This article was originally published in the July/August
1994 issue  of the _Vegetarian_Journal_, published by The Vegetarian
Resource  Group.  From: bobbi@clark.net (Bobbi Pasternak).  rfvc Digest
V94 Issue #204,  Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

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