Wine-Glazed Root Vegetables
Serves 8

6 cups water
3 cups uncooked lentils
2 teaspoons salt
2 bay leaves
3 teaspoons olive oil
2 cups leeks, chopped
2 cups turnips, diced
2 cups rutabagas, diced
2 cups parsnips, diced
2 cups carrots, diced
2 tablespoons fresh tarragon, finely chopped
2 tablespoons tomato paste
2 cloves garlic, finely chopped
1 1/3 cup red wine
4 teaspoons Dijon mustard
2 tablespoons non-dairy margarine
½ teaspoon pepper

1. Using a large saucepan, bring lentils and water to a boil. Add salt and bay leaves, reduce heat, cover and cook until lentils soften and water is absorbed, about 30 minutes
2. Using a large skillet, sauté leek, root vegetables and 1 tablespoon of the tarragon over medium-high heat until browned, about 15 minutes.
3. Add 1 teaspoon of the salt, tomato paste and garlic to the skillet and cook for a minute or two more.
4. Add wine, bring mixture to a boil and then reduce heat, cover and simmer until vegetables are tender, about 15 minutes.
5. Add mustard and lentils and leave on medium-low heat until thoroughly warmed.
6. Remove from heat, add margarine, remaining tarragon and pepper.