Langue de Boeuf aux Lentilles (Beef tongue with lentils)
- Total Time
- 45 minutes
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Ingredients
- 5tablespoons butter
- 1cup finely chopped onion
- 1tablespoon finely minced garlic
- ¼pound cooked ham, cut into very small cubes, about ¼ cup
- 1pound lentils
- 1cup chopped canned tomatoes with tomato paste (or use ¾ cup canned imported tomatoes plus ¼ cup tomato paste)
- 5cups water
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1bay leaf
- ¼teaspoon dried thyme
- 4sprigs fresh parsley
- 2¼pounds fully cooked tongue
Nutritional analysis per serving (6 servings)
434 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 11 grams dietary fiber; 8 grams sugars; 24 grams protein; 879 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
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.
Private Notes