Name: Stuffed Tomatoes
Ingredients: 8 Tomatoes; 200 Grs red lentils or similar.; 1 Onion (cut in thin strips); 1 Carrot (diced); 1 Celery stick (diced); 1 Cube of vegetable flavour; (Oxo or similar); 1 pn Or sprinkle of ground; Cummin; 3 tb Broth or balsamic vinegar or; Wine, etc for "sauteeing"; Some bread crumbs ( approx; 3 lg Spoons); 1 Fresh coriander or; Substitute; 1 Salt/pepper (to; Taste/optional)

This guilt issue follows us throughout our Christian walk. And as we mature in Christ we learn the value of dealing with it rightly and the dangers of dealing with it wrongly. We learn that even though God has forgiven us, we can sense it when not God, but Satan “the accuser” (Rev. 12:10) seeks to remind us of our failures and faults. We learn how to engage in spiritual battle to prevent false guilt from setting in. We learn to not trust in our feelings as it pertains to guilt, but fully stand on the promises from God’s Word. We learn to allow that which makes us guilty to only be the things that violate God’s Word. We learn the difference between real guilt and an overactive conscience. We learn the need to keep excelling in Christ, but refuse to allow the conviction to grow spiritually become a continual self-loathing low-grade guilt that we aren’t doing enough for Jesus. We learn to greater recognize our sinfulness and yet the incredible promise that we can always “draw near with confidence to the throne of grace, so that we may receive mercy and find grace to help in time of need” (Heb. 4:16).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami	Digest, Mar95, Fatfree	4	Servings

INGREDIENTS

8		Tomatoes
200		Grs red lentils or similar.
1		Onion (cut in thin strips)
1		Carrot (diced)
1		Celery stick (diced)
1		Cube of vegetable flavour
		(Oxo or similar)
1	pn	Or sprinkle of ground
		Cummin
3	tb	Broth or balsamic vinegar or
		Wine, etc for "sauteeing"
		Some bread crumbs ( approx
3	lg	Spoons)
1		Fresh coriander or
		Substitute
1		Salt/pepper (to
		Taste/optional)

INSTRUCTIONS

Boil lentils (salt to taste). Put vegetable cube in and boil for 15
minutes. At the same time, saute the onion. When brown add carrot, celery
and cook by moving the mix with a spoon (I use a wooden spoon). Add red
lentils, bread crumbs and incorporate with vegetables. At this point is a
good idea to test for taste with salt, pepper and cummin. At the end, add
coriander, mix and put aside.
Cut the top of tomatoes and remove core, ( I save it to use as a sandwich
spread), drain juice and fill them with stuffing. Bake for 45 min on Low.
Bon apetit!!!
Posted by "Paul Carreno" <PCARRENO@acserv.ad.cowan.edu.au> to the Fatfree
Digest [Volume 15 Issue 30] Mar 2, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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