Name: White Lentils
Ingredients: 1 1/2 c Chopped onion; 1 ts Chopped garlic; optional; 2 ts Olive oil; 1 c White lentils; thoroughly rinsed; 4 c Rich vegetable or chicken stock; or more; Salt; to taste; Freshly-ground black pepper; to taste; Freshly-grated lemon zest

In what, then, are justification and sanctification alike? (a) Both proceed originally from the free grace of God. It is of His gift alone that believers are justified or sanctified at all. (b) Both are part of that great work of salvation which Christ, in the eternal covenant, has undertaken on behalf of His people. Christ is the fountain of life, from which pardon and holiness both flow. The root of each is Christ. (c) Both are to be found in the same persons. Those who are justified are always sanctified, and those who are sanctified are always justified. God has joined them together, and they cannot be put asunder. (d) Both begin at the same time. The moment a person begins to be a justified person, he also begins to be a sanctified person. He may not feel it, but it is a fact. (e) Both are alike necessary to salvation. No one ever reached heaven without a renewed heart as well as forgiveness, without the Spirit’s grace as well as the blood of Christ, without a meetness for eternal glory as well as a title. The one is just as necessary as the other.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Jash01	1	servings

INGREDIENTS

1 1/2	c	Chopped onion
1	ts	Chopped garlic; optional
2	ts	Olive oil
1	c	White lentils; thoroughly rinsed
4	c	Rich vegetable or chicken stock; or more
		Salt; to taste
		Freshly-ground black pepper; to taste
		Freshly-grated lemon zest

INSTRUCTIONS

Slowly saute or sweat onions and garlic in oil in a partially covered
saucepan until very soft but not browned. Add lentils and 4 cups stock and
cover and cook slowly for 25 to 30 minutes or until lentils are very soft.
Cool slightly and puree in a food processor or blender until very smooth
adding additional stock for desired consistency. Season to taste with salt,
pepper and lemonzest. Use as a base for cream soups and sauces. Store
covered in refrigerator up to 1 week or in freezer up to 6 months. This
recipe yields approximately 2 1/4 cups.
Comments: To cook white lentils so that they hold their shape for salads,
pilafs, etc. Rinse the lentils repeatedly in cold water in a strainer until
the water runs clear. Add 1 cup rinsed lentils to 2 cups stock or water and
bring to a boil. Reduce heat, cover and simmer for 8 minutes. Remove from
heat and allow lentils to sit for another 10 to 15 minutes. Drain if
desired. Since white lentils have a potato-like flavor, I also like to take
them at this point and heat them up and mash them a bit with a little
butter, freshly-grated Parmesan and some chopped fresh herbs. A great
risotto alternative. White lentils can also be used to make a nearly fat
free cream sauce for use in savory soups and sauces.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK -
(Show # JA-9766 broadcast 02-01-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-08-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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