Tongue With Lentils
Published December 24, 1985
- Total Time
- 1 hour 10 minutes
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Ingredients
1 3-pound fully cooked beef tongue
1 pound lentils
6 cups cold water
1 bay leaf
1 onion, about ¼ pound peeled and stuck with 2 whole cloves
¼ teaspoon dried thyme
Salt to taste if desired
Freshly ground pepper to taste
1 small leek, about ¼ pound
2 tablespoons butter
1 cup finely chopped onions
2 teaspoons finely minced garlic
1 ½ cups crushed tomatoes (see note)
2 tablespoons chopped parsley
Nutritional analysis per serving (4 to 6 servings)
72 grams carbs; 310 milligrams cholesterol; 1045 calories; 24 grams monosaturated fat; 3 grams polyunsaturated fat; 22 grams saturated fat; 58 grams fat; 2 grams trans fat; 17 grams fiber; 1591 milligrams sodium; 65 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put tongue, lentils, water, bay leaf, onion with cloves, thyme, salt and pepper in a kettle and bring to boil. Let cook, uncovered, about 15 minutes.
- Step 2
Meanwhile, trim off and discard stem end of leek. Carefully rinse between leaves of leek and drain well. Chop green and white parts of leek; there should be about 1 ¼ cups.
- Step 3
Heat butter in a skillet and add chopped leek, chopped onions, garlic, salt and pepper. Cook, stirring, until onions are wilted. Add tomatoes and cook, stirring often, about 2 minutes.
- Step 4
When tongue and lentils have cooked 15 minutes, add leek and onion in tomato sauce. Stir and continue cooking.
- Step 5
Continue cooking 30 minutes longer for a total cooking time of 45 minutes. Discard onion studded with cloves and bay leaf. Add parsley and stir. Serve tongue sliced with lentils on the side.
If crushed tomatoes are not available, chop tomatoes or put through a food processor.
Private Notes