3 C. water
\n1-1\/2 C. dried lentils
\n1 tsp. salt, divided
\n1 bay leaf
\n1-1\/2 tsp. olive oil
\n2 C. chopped onion
\n1-1\/2 C. chopped peeled celeriac (celery root)
\n1 C. diced parsnip
\n1 C. diced carrot
\n1 T. minced fresh or 1 tsp. dried tarragon, divided
\n1 T. tomato paste
\n1 garlic clove, minced
\n2\/3 C. dry red wine
\n2 tsp. Dijon mustard
\n1 T. butter
\n1\/4 tsp. black pepper<\/p>\n
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 saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nServing size: 1-1\/2 C.<\/p>\n
Calories: 416
\nFat: 6 g
\nFIber: 12.7 g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n