Beef tongue with letils

6 servings

Ingredients

Quantity Ingredient
5 tablespoons Butter
1 cup Onion, chopped fine
1 tablespoon Garlic, minced
¼ pounds Cooked ham,cut into very
Small cubes(about 1/4 cup)
1 pounds Lentils
¾ cup Canned tomatoes
¼ cup Tomato paste
5 cups Water
1 Bay leaf
¼ teaspoon Thyme
4 Sprigs of parsley
2¼ pounds Fully cooked tongue
In one piece

Directions

1. Heat 2 tbsp of butter in a large saucepan or small kettle and add the onions and garlic. Cook, stirring, until wilted. Add the ham and lentils and stir briefly. 2. Add the tomatoes with tomato paste, water, bay leaf, thyme and parsley. Add the tongue. 3. Bring to a boil. Cover the pan and let simmer 35 min. oe until the lentils are tender. 4. Remove the tongue. Stir the remaining butter into the lentil mixture. Discard the bay leaf. 5. Slice the tongue and serve with the lentils.

This dish: Langue de boeuf aux lentilles

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