3 C. water
1-1/2 C. dried lentils
1 tsp. salt, divided
1 bay leaf
1-1/2 tsp. olive oil
2 C. chopped onion
1-1/2 C. chopped peeled celeriac (celery root)
1 C. diced parsnip
1 C. diced carrot
1 T. minced fresh or 1 tsp. dried tarragon, divided
1 T. tomato paste
1 garlic clove, minced
2/3 C. dry red wine
2 tsp. Dijon mustard
1 T. butter
1/4 tsp. black pepper

Combine water, lentils, 1/2 tsp. 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. 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 tsp. tarragon, and sauté 10 minutes or until browned. Stir in 1/2 tsp. 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 tsp. tarragon, and pepper.

Yield: 4 servings
Serving size: 1-1/2 C.

Calories: 416
Fat: 6 g
FIber: 12.7 g