Sweetbreads with a Toasted Tomato, Garlic and Lentil Ragu

1 1/2 pounds calf's sweetbreads, soaked, blanched and trimmed

1 quart court bouillon

1 cup flour

Salt and pepper

1/2 cup olive oil

4 Roma tomatoes, split in half

1 head of roasted garlic, cloves removed

2 shallots, thinly sliced

1 cup blanched green lentils

1/2 cup red wine

2 cups veal reduction

3 tablespoons finely chopped parsley

2 tablespoons cold butter

1 1/2 pounds calf's sweetbreads, soaked, blanched and trimmed

1 quart court bouillon

1 cup flour

Salt and pepper

1/2 cup olive oil

4 Roma tomatoes, split in half

1 head of roasted garlic, cloves removed

2 shallots, thinly sliced

1 cup blanched green lentils

1/2 cup red wine

2 cups veal reduction

3 tablespoons finely chopped parsley

2 tablespoons cold butter