Ingredients
- 5 tablespoons butter
- 1 cup finely chopped onion
- 1 tablespoon finely minced garlic
- ¼ 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
- ¼ teaspoon dried thyme
- 4 sprigs fresh parsley
- 2 ¼ pounds fully cooked tongue
- Nutritional Information
Nutritional analysis per serving (6 servings)
428 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 24 grams protein; 36 milligrams cholesterol; 576 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 or more servings
Preparation
- 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.
50 minutes
Dining and Cooking