Lentils

By know1der

Ingredients

• 3 cups water
• 1 1/2 cups lentils
• Salt and freshly ground pepper
• 1 bay leaf
• 2 teaspoons extra virgin olive oil,"plus more
• 1 onion, cut into 1/2" inch dice
• 1 large carrot, cut into 1/4" inch dice
• 1 celery rib, cut into 1/4" inch dice
• 1 garlic clove, mashed
• 1 tablespoon tomato paste
• 2/3 cup dry red wine
• 2 teaspoons Dijon mustard
• 2 tablespoons butter or extra virgin olive oil

Preparation

Step 1

Put the lentils in a saucepan with 3 cups of water, 1 teaspoon salt and the bay leaf. Bring to a boil, then lower the heat to a lively simmer and cook until the lentils are tender but hold a little texture, about 25 minutes.

Meanwhile, heat the oil in a large skillet. Add the onion, carrot and celery, and season with 1/2 teaspoon of salt and cook over medium-high heat, stirring frequently, until the vegetables are browned, about 10 minutes. Add the garlic and tomato paste, cook for 1 minute more, and then add the wine.

Bring to a boil and then lower the heat, simmer, covered, until the liquid is syrupy and the vegetables are tender, about 10 minutes. Stir in the mustard and add the cooked lentils along with their broth. Simmer until the sauce is mostly reduced, then stir in the butter or olive oil and season with pepper.