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Add a photoServings: 6
Ingredients
- 5 Tbsp. Butter
- 1 c. Onion, minced fine
- 1 Tbsp. Garlic, chopped
- 1/4 lb Cooked ham,cut into very Small cubes(about 1/4 c.)
- 1 lb Lentils
- 3/4 c. Canned tomatoes
- 1/4 c. Tomato paste
- 5 c. Water
- 1 x Bay leaf
- 1/4 tsp Thyme
- 4 sprg of parsley
- 2 1/4 lb Fully cooked tongue In one piece
Directions
- 1. Heat 2 tbsp of butter in a large saucepan or possibly small kettle and add in the onions and garlic. Cook, stirring, till wilted. Add in the ham and lentils and stir briefly.
- 2. Add in the tomatoes with tomato paste, water, bay leaf, thyme and parsley. Add in the tongue.
- 3. Bring to a boil. Cover the pan and let simmer 35 minutes. oe till the lentils are tender.
- 4. Remove the tongue.
- Stir the remaining butter into the lentil mix. Throw away the bay leaf.
- 5. Slice the tongue and serve with the lentils.
- This dish: Langue de boeuf aux lentilles
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 515g | |
| Recipe makes 6 servings | |
| Calories 725 | |
| Calories from Fat 311 | 43% |
| Total Fat 34.75g | 43% |
| Saturated Fat 16.56g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 540mg | 23% |
| Potassium 1451mg | 41% |
| Total Carbs 57.41g | 15% |
| Dietary Fiber 24.5g | 82% |
| Sugars 4.64g | 3% |
| Protein 45.36g | 73% |
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