Tongue With Lentils Recipes

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LANGUE DE BOEUF AUX LENTILLES (BEEF TONGUE WITH LENTILS)



Langue de Boeuf aux Lentilles (Beef tongue with lentils) image

Provided by Pierre Franey

Categories     dinner, main course

Time 45m

Yield 6 or more servings

Number Of Ingredients 13

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

Steps:

  • 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.
  • Add tomatoes with tomato paste, water, salt, pepper, bay leaf, thyme, parsley and tongue.
  • 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.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 879 milligrams, Sugar 8 grams, TransFat 0 grams

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