Hildegarde'S Lentil Pottage (A Civet)

• Aromatic Base
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 cups sliced onions
• 1/4 head cabbage, shredded (or part of a bag)
• Lentils
• 5 cups water
• 2 cups lentils
• The rest of the soup
• 6 cups water
• 6 chicken bouillon cubes
• 1 cup rice (uncooked)
• 1 1/2 teaspoons salt
• 2 teaspoons ground cumin
• 1/2 teaspoon pepper
• Sausage grilled and added at end
• 1 smoked sausage

1. In the dutch oven over a slow heat, heat butter and olive oil until butter melts. Add onion and cabbage and cook slowly about 20 minutes stirring occasionally. You want the onions browned (carmelizing but not burnt!). Set them aside.
2. At the same time, in another pot, bring water and lentils to boiling, cover and simmer about 20 minutes. Drain the lentils and set aside.
3. Put 6 cups water and the bouillon cubes inches Dump in the lentils and onions and cabbage, add rice and spices Cover and cook over slow fire until the rice has absorbed water and cooked.
4. Take the pot off the fire to cool a bit and grill the sausages. Cut them up into 1-1 1/2 inch slices and put them in the pottage as well.

base, butter, olive oil, onions, cabbage, water, lentils, soup, water, chicken, rice, salt, ground cumin, pepper, sausage, sausage

Taken from www.food.com/recipe/hildegardes-lentil-pottage-a-civet-404612 (may not work)