Tongue With Lentils Food

TONGUE WITH LENTILS

Tongue With Lentils image

Provided by Pierre Franey

Time 1h10m

Yield 4 - 6 servings

Number Of Ingredients 14

Ingredients

1 3-pound fully cooked beef tongue
1 pound lentils
6 cups cold water
1 bay leaf
1 onion, about 1/4 pound peeled and stuck with 2 whole cloves
1/4 teaspoon dried thyme
Salt to taste if desired
Freshly ground pepper to taste
1 small leek, about 1/4 pound
2 tablespoons butter
1 cup finely chopped onions
2 teaspoons finely minced garlic
1 1/2 cups crushed tomatoes (see note)
2 tablespoons chopped parsley

Steps:

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.
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 1/4 cups.
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.
When tongue and lentils have cooked 15 minutes, add leek and onion in tomato sauce. Stir and continue cooking.
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.

Nutrition Facts : @context http, Calories 935, UnsaturatedFat 23 grams, Carbohydrate 70 grams, Fat 50 grams, Fiber 17 grams, Protein 58 grams, SaturatedFat 19 grams, Sodium 1566 milligrams, Sugar 6 grams, TransFat 2 grams

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 50m

Yield 6 or more servings

Number Of Ingredients 13

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

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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