Lentil-spinach Soup – We Love God!

[Fear] is Satan’s weapon held in reserve. When alluring temptations fail, he opens his quiver and shoots these arrows to set the soul on fire, if not with sin then with terror. When he cannot carry a soul laughing to hell through the deception of pleasurable temptations, he will try to make him go mourning to heaven by this amazing attack. It is a sure sign that Satan is losing. The arrows he shot at Job were of this kind. When God let the devil practice his skill, why did Satan not tempt Job with some golden apple of profit or pleasure or some other enticement? Surely the high testimony God gave about Job discouraged him from these methods. Satan had no tactic left but this.

William Gurnall

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Soup	8	Servings

INGREDIENTS

2	T	Olive oil
1		Onion, chopped
1	lb	Lentils, rinsed and drained
4	c	Homemade chicken stock
4	c	Water
1	lb	Fresh spinach, washed
		stemmed and torn into
		bite-size pieces
1/2	t	Freshly ground black pepper
1/8	t	Ground allspice
4	oz	Shredded part-skim
		mozzerella cheese -or-
4	oz	Lightly beaten plain low-fat
		yogurt

INSTRUCTIONS

In a large stock pot or Dutch oven heat oil over medium-high heat.  Add
onion and saute until golden brown, 3 to 4 minutes.  Stir in  lentils,
stock and water.  Bring to a boil, reduce heat and cover.  Simmer 45 to
60 minutes, or until lentils are tender, stirring  occasionally.  Stir
in spinach, pepper and allspice.  Simmer, covered, 15 minutes  longer.
Thin the soup with additional chicken stock or water, if  desired.
Serve hot, topped with either shredded cheese or whipped yogurt.
REC.FOOD.RECIPES  From rec.food.cooking archives.  Downloaded from
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