Cooking Recipe Potage
Recipe Ingredients
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.