Recipe - Beef Tongue With Letils

5 tablespoon Butter
1 cup Onion, chopped fine
1 tablespoon Garlic, minced
One fourth pound Cooked ham,cut into very
Small cubes(about One fourth cup)
1 pound Lentils
Three fourths cup Canned tomatoes
One fourth cup Tomato paste
5 cup Water
1 Bay leaf
One fourth teaspoon Thyme
4 Sprigs of parsley
2 One fourth pound Fully cooked tongue
In one piece

1. Heat 2 tbsp of butter in a large saucepan or small kettle and add the
onions and garlic. Cook, stirring, until wilted. Add the ham and lentils
and stir briefly. 2. Add the tomatoes with tomato paste, water, bay leaf,
thyme and parsley. Add the tongue. 3. Bring to a boil. Cover the pan and
let simmer 35 min. oe until the lentils are tender. 4. Remove the tongue.
Stir the remaining butter into the lentil mixture. Discard the bay leaf. 5.
Slice the tongue and serve with the lentils.

This dish: Langue de boeuf aux lentilles

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini