Tongue With Lentils

• 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
• 1/4 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 1/2 cups crushed tomatoes (see note)
• 2 tablespoons chopped parsley

1. Put tongue, lentils, water, bay leaf, onion with cloves, thyme, salt and pepper in a kettle and bring to boil.
2. Let cook, uncovered, about 15 minutes.
3. Meanwhile, trim off and discard stem end of leek.
4. Carefully rinse between leaves of leek and drain well.
5. Chop green and white parts of leek; there should be about 1 1/4 cups.
6. Heat butter in a skillet and add chopped leek, chopped onions, garlic, salt and pepper.
7. Cook, stirring, until onions are wilted.
8. Add tomatoes and cook, stirring often, about 2 minutes.
9. When tongue and lentils have cooked 15 minutes, add leek and onion in tomato sauce.
10. Stir and continue cooking.
11. Continue cooking 30 minutes longer for a total cooking time of 45 minutes.
12. Discard onion studded with cloves and bay leaf.
13. Add parsley and stir.
14. Serve tongue sliced with lentils on the side.

lentils, cold water, bay leaf, onion, thyme, salt, freshly ground pepper, butter, onions, garlic, tomatoes, parsley

Taken from cooking.nytimes.com/recipes/1048 (may not work)