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
- ¼ 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 ½ cups crushed tomatoes (see note)
- 2 tablespoons chopped parsley
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Nutritional Information
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Nutritional analysis per serving (4 servings)
1487 calories; 83 grams fat; 31 grams saturated fat; 3 grams trans fat; 36 grams monounsaturated fat; 3 grams polyunsaturated fat; 88 grams carbohydrates; 15 grams dietary fiber; 9 grams sugars; 96 grams protein; 464 milligrams cholesterol; 1386 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 – 6 servings
Preparation
- 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.
- If crushed tomatoes are not available, chop tomatoes or put through a food processor.
1 hour 10 minutes
Dining and Cooking