Nations Best® Recipes
Tongue with Ham & Lentils
6
Lentils are real comfort food and terrifically nutritious. While they range in color from yellow and red to deep black, the mild brown variety is a natural with Nations Best® Corned Beef Tongue. Raise a glass of chilled cider to this warm, autumnal dish.
Meat Suggestions
Ingredients
- 4 Tbsp butter
- 1 c finely-diced onion
- 1/2 finely-diced carrots
- 1/2 finely-diced celery
- 1 Tbsp minced garlic
- 4 oz finely-diced cooked ham
- 1 lb lentils, rinsed
- c canned tomatoes
- 1/4 tomato paste
- 1 bay leaf
- 1/4sp dried thyme
- 4 sprigs flat-leaf parsley, plus 2 Tbsp chopped parsley, for garnish
- Salt & freshly-ground black pepper, to taste
- 2 lb -inch sliced Nations Best® Corned Beef Tongue
Directions
- Melt the butter in a large heavy pot over medium heat. Add the onions, carrots, celery and garlic; cook, stirring occasionally, until softened, 15 minutes. Stir in the ham and lentils.
- Add the tomatoes, tomato paste, by leaf, thyme and parsley and cover with 5 cups of water. Bring to a boil, reduce the heat, and simmer, covered, until the lentils are tender but not mushy, about 40 minutes. Season with salt and pepper.
- Before serving, wrap the sliced Tongue in foil and warm through in a preheated 350 degrees F oven, about 25 minutes. Arrange the Tongue slices around the rim of a serving platter and spoon the lentils into the center. Sprinkle with parsley. Serve immediately.