Tongue With Lentils
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
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Ingredients
- 13-pound fully cooked beef tongue
- 1pound lentils
- 6cups cold water
- 1bay leaf
- 1onion, about ¼ pound peeled and stuck with 2 whole cloves
- ¼teaspoon dried thyme
- Salt to taste if desired
- Freshly ground pepper to taste
- 1small leek, about ¼ pound
- 2tablespoons butter
- 1cup finely chopped onions
- 2teaspoons finely minced garlic
- 1½cups crushed tomatoes (see note)
- 2tablespoons chopped parsley
Nutritional analysis per serving (6 servings)
935 calories; 50 grams fat; 19 grams saturated fat; 2 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 70 grams carbohydrates; 17 grams dietary fiber; 6 grams sugars; 58 grams protein; 1565 milligrams sodium
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 1¼ 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