Instructions: Put lentils in a saucepan with 3 cups water, 1 tsp. 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 25-30 minutes.

Meanwhile, heat the oil in a medium skillet. Add the onion, carrot, and celery, season with 1/2 tsp. 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. Bring to a boil, then lower the heat 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 with a sprinkling of freshly chopped parsley or tarragon.

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