Name: Moroccan Lentil Soup
Ingredients: 2 tb Broth; 2 md Onions; sliced; 1 cn (28-oz) tomatoes; 1/4 ts Ground ginger; 1/4 ts Turmeric; 1/8 ts Saffron threads; crushed; 1/2 c Cilantro; chopped; 1 c Lentils; rinsed; 1/2 c Wheat berries; 6 c Vegetable broth; or water; 1 cn (15-oz) garbanzo beans; canned; rinsed and drained; 1/4 c Fatfree egg substitute; 2 Lemons; 2 ts Salt; 1 ts Pepper

The bottom line is that we are all hardwired to reject the complete and freely given righteousness of God in a desire to establish our own righteousness (Rom. 10:3). Like Adam and Eve, we search frantically for fig leaves to cover our spiritual nakedness. We think we need to do stuff or rest on our past spiritual achievements to receive God’s love. Deceived by our pride and our feelings, we rob glory from Jesus Christ and seek to find a false sense of peace in our own adequacy.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs	Moroccan	Soup	8	Servings

INGREDIENTS

2	tb	Broth
2	md	Onions; sliced
1	cn	(28-oz) tomatoes
1/4	ts	Ground ginger
1/4	ts	Turmeric
1/8	ts	Saffron threads; crushed
1/2	c	Cilantro; chopped
1	c	Lentils; rinsed
1/2	c	Wheat berries
6	c	Vegetable broth; or water
1	cn	(15-oz) garbanzo beans; canned; rinsed and drained
1/4	c	Fatfree egg substitute
2		Lemons
2	ts	Salt
1	ts	Pepper

INSTRUCTIONS

Date: Sun, 5 May 1996 11:48:58 -0600
From: Linda Brock <[email protected]>
Recipe By: Kitty Morse: 365 Ways to Cook Vegetarian
In soup pot, saute onions in 2 tbsp. broth until softened. In blender or
food processor, combine tomatoes with their juice, spices and cliantro.
Puree until fairly smooth. Add to onions. Simmer covered 5 minutes. Add
lentils, wheat berries and broth or water. Cover tightly. If using
crockpot, set on medieum heat 8-10 hours, or low heat overnight. On stove,
simmer until wheat is tender, about 1-1/2 hours. About 15 minutes before
serving, add garbanzos. About 10 minutes before serving, beat egg with
juice of one lemon. Reduce heat to simmer; stir egg mixture into soup until
forms strands. Season with salt and pepper. To serve, squeeze juice of
remaining lemon into soup bowls before ladling in soup.
Per serving: 348 Calories; 5g Fat (11% calories from fat); 18g Protein; 64g
Carbohydrate; 2mg Cholesterol; 2095mg Sodium
Serving Ideas : Accompany with a tasty, chewy bread and salad or tabbouli
FATFREE DIGEST V96 #125
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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