Potage

1 Batch

Ingredients

Quantity Ingredient
Lamb*
Olive oil
Garlic and cumin; to taste
Oregano; to taste
½ pounds Package of lentils
;Water to cover lentils
1 cup Rice
2 cups ;Water
1 Onion; sliced
Olive oil
Chutney (opt'l.) or
PickaPepper sauce (opt'l.)

Directions

*Shank, neck, ground - whatever's available and inexpensive.

Brown the lamb in olive oil. Season with garlic, cumin and oregano.

Add lentils and water to cover the lentils. Simmer about 45 minutes.

Add rice and 2 c. water; simmer until rice is done.

Slice onion; saute in olive oil until brown.

Serve rice and lentil mixture in a bowl garnished with the sauteed onions. Roberta writes that her children also like to season this with chutney or PickaPepper sauce.

Roberta writes that the recipe is a variation on the Biblical "potage" in the story of Esau. From Roberta Dresser in Maryland to Barbara Chain on Prodigy, 09/23/92 @ 8:15 p.m. Typed for you by Cathy Harned.

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