My advice is to double this recipe, and enjoy the leftovers in the coming days.
1 1/2 cups Umbrian lentils or lentils du Puy
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 / 160 ml dry red wine
2 teaspoons Dijon mustard
2 tablespoons butter
to serve: chopped tarragon, micro greens or arugula, crumbled goat cheese or a dollop of creme fraiche
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, 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, an then add the wine. Bring to a boil and then lower the hear and 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, and season with pepper. Serve topped with greens/arugula, and crumbled goat cheese, and a generous drizzle of olive oil.
Adapted from Deborah Madison's The New Vegetarian Cooking for Everyone
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