Langue de Boeuf aux Lentilles (Beef tongue with lentils)

Name: Langue de Boeuf aux Lentilles (Beef tongue with lentils)
Total time: 45 min
Yield: 6 or more servings
Cuisine: french
Ingredients: 5 tablespoons butter; 1 cup finely chopped onion; 1 tablespoon finely minced garlic; 1/4 pound cooked ham, cut into very small cubes, about 1/4 cup; 1 pound lentils; 1 cup chopped canned tomatoes with tomato paste (or use 3/4 cup canned imported tomatoes plus 1/4 cup tomato paste); 5 cups water; Salt to taste, if desired; Freshly ground pepper to taste; 1 bay leaf; 1/4 teaspoon dried thyme; 4 sprigs fresh parsley; 2 1/4 pounds fully cooked tongue

By Pierre Franey

Total Time: 45 minutes
Rating: 4(8)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:6 or more servings

5tablespoons butter
1cup finely chopped onion
1tablespoon finely minced garlic
¼pound cooked ham, cut into very small cubes, about ¼ cup
1pound lentils
1cup chopped canned tomatoes with tomato paste (or use ¾ cup canned imported tomatoes plus ¼ cup tomato paste)
5cups water
Salt to taste, if desired
Freshly ground pepper to taste
1bay leaf
¼teaspoon dried thyme
4sprigs fresh parsley
2¼pounds fully cooked tongue

Ingredient Substitution Guide

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Preparation

Step 1
Heat two tablespoons of butter in large saucepan or small kettle and add onion and garlic. Cook, stirring, until wilted. Add ham and lentils and stir briefly.
Step 2
Add tomatoes with tomato paste, water, salt, pepper, bay leaf, thyme, parsley and tongue.
Step 3
Bring to boil and cover. Let simmer 35 minutes or until lentils are cooked. Remove tongue. Stir in the remaining butter. Slice tongue and serve with lentils.