Instructions: 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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.