Langue de Boeuf aux Lentilles (Beef tongue with lentils)

Name: Langue de Boeuf aux Lentilles (Beef tongue with lentils)
Yield: 6 servings
Cuisine: French
Ingredients: 5 tablespoons butter; 1 cup finely chopped onion; 1 tablespoon finely minced garlic; ¼ pound cooked ham, cut into very small cubes, about ¼ cup; 1 pound lentils; 1 cup chopped canned tomatoes with tomato paste (or use ¾ cup canned imported tomatoes plus ¼ cup tomato paste); 5 cups water; Salt to taste, if desired; Freshly ground pepper to taste; 1 bay leaf; ¼ teaspoon dried thyme; 4 sprigs fresh parsley; 2 ¼ pounds fully cooked tongue

By Pierre Franey

Published February 23, 1982

Total Time: 50 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:6 or more servings

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

Ingredient Substitution Guide

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.