Lentils With Wine-Glazed Winter Vegetables

• 3 cups water
• 1 1/2 cups dried lentils
• 1 teaspoon salt, divided
• 1 bay leaf
• 1 1/2 teaspoons olive oil
• 2 cups chopped onion
• 1 1/2 cups chopped peeled celeriac (celery root)
• 1 cup diced parsnip
• 1 cup diced carrot
• 1 tablespoon minced fresh or 1 teaspoon dried tarragon, divided
• 1 tablespoon tomato paste
• 1 garlic clove, minced
• 2/3 cup dry red wine
• 2 teaspoons Dijon mustard
• 1 tablespoon butter
• 1/4 teaspoon black pepper

1. Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside.
2. Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the onion, celeriac, parsnip, carrot, and 1 1/2 teaspoons tarragon, and saute 10 minutes or until browned. Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute. Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in mustard. Add lentil mixture, and cook 2 minutes. Remove from heat; discard bay leaf, and stir in butter, 1 1/2 teaspoons tarragon, and pepper.

water, dried lentils, salt, bay leaf, olive oil, onion, celery root, parsnip, carrot, tarragon, tomato paste, garlic, dry red wine, mustard, butter, black pepper

Taken from www.myrecipes.com/recipe/lentils-with-wine-glazed-winter-vegetables (may not work)