"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
1 c. lentils, 3 c. vegetable stock, 1 onion, finely chopped, 1 tbsp black pepper, 1-16 oz can no sodium chopped tomatoes, 2 stalks celery, finely chopped, 1 garlic clove, finely chopped, 1 carrot, finely sliced, 1-16 oz can black beans, drained and rinsed,
Cook lentils in vegetable stock for 30 minutes. Add remaining ingredients and cook on low heat for 15 additional minutes until all the vegetables are tender.
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