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    Tongue with Ham & Lentils


    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


    • 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


    1. 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.
    2. 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.
    3. 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.