Name: Monastery Lentil Soup
Ingredients: 2 lg Onions, chopped (2 cups); 1 Carrot, coarsely grated; 1/2 ts Dry leaf marjoram, crumbled; 1/2 ts Dry leaf thyme, crumbled; 1 cn ( 1 pound) tomatoes; 5 c Water; 3 Beef boullion cubes; 1 c Lentils, rinsed; 1 ts Salt; 1/4 ts Pepper; 1/4 c Sherry; 1/4 Chopped parsley

Contrast between the Visible and Invisible Church. Visible: Membership: Saved and lost, Only currently living people, Many local churches, Differing denominations, Part of the body of Christ, Differing types of government and Ministering the ordinances. Invisible: Membership: Saved only, Both dead and living in Christ, Only one universal church, No single denomination, The entire body of Christ, Christ the only head and Ordinances fulfilled.

H. Wayne House

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

2	lg	Onions, chopped (2 cups)
1		Carrot, coarsely grated
1/2	ts	Dry leaf marjoram, crumbled
1/2	ts	Dry leaf thyme, crumbled
1	cn	( 1 pound) tomatoes
5	c	Water
3		Beef boullion cubes
1	c	Lentils, rinsed
1	ts	Salt
1/4	ts	Pepper
1/4	c	Sherry
1/4		Chopped parsley

INSTRUCTIONS

PART A
PART B
PART C
This recipe came from "Woman's Day Magazine" a zillion years ago. I like
it, but my husband or kids hate lentils wouldn't touch it with a ten foot
pole. Their loss. Jean
Saute' "A" in 1/4 cup olive oil or vegetable oil in large kettle until
lightly browned.
Add "B".
Stir to dissolve boullion cubes and bring to boiling. Lower heat; cover;
simmer about 1 hour or until lentils are tender.
Add "C". simmer 2 minutes.
Serve in soup bowls, garnish with shredded Cheddar cheese Posted to EAT-L
Digest 16 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 17, 1997

A Message from our Provider:

“Society’s rejects have a special place in God’s heart”