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1
Place the lentils in a pan with 3 cups water, 1 teaspoons salt, and the bay leaf. Bring to a boil, then lower the heat to a bubbling simmer and cook until the lentils are tender but still hold their texture, about 25 minutes.
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2
Meanwhile, heat the oil in a medium skillet. Add the onion, carrot, and celery. Season with 1/2 teaspoons 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, then add the wine.
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3
Bring to a boil and then lower the heat and simmer, covered, until the liquid is syrupy and the vegetables are tender, about 10 minutes.
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4
Stir in the mustard and add the cooked lentils along with their broth.
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5
Simmer until the sauce is mostly reduced, then stir in the butter and season with pepper. Serve with a sprinkle of freshly chopped parsley.
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6
Enjoy!
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7
Variation:
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8
Divide the lentils among four ramekins or a single gratin dish.
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9
Roll defrosted puff pastry or pie dough to 1/8 inch thick, then cut it just a tiny bit larger than the dish. Set it over the dish and cut a few decorative slashes for the steam to escape.
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10
Bake at 375* F. until the pastry is puffed and golden and the lentils are heated through, about 25 minutes.
