I adapted this from a recipe in Deborah Madison's Vegetarian Cooking for Everyone.
1 1/2 c lentils
1 bay leaf
1 carrot (I used extra)
1 celery rib
1/2 t of jarred crushed garlic (or one clove put through a press)
1 T tomato paste
2/3 c red wine
2 t dijon mustard (I used this amount and would use a tiny bit less next time)
salt and pepper
Chop the onion, carrot, and celery into roughly 1/4-1/2 inch dice.
Put the lentils in a saucepan with the water and bay leaf and 1 t salt. Bring to a boil, then lower the heat and simmer until the lentils are almost done -- they should still hold their texture and be slightly resistant to the bite, like al dente pasta.
Meanwhile, heat some olive oil in a large saucepan or skillet. (The whole dish will end up in this pot and you'll need a cover later, so choose your pot carefully! :->) Add the onion, carrot, and celery, sprinkle with salt, and cook over medium-high heat until they are softening and starting to brown, about 10 minutes. Add the garlic and tomato paste and mix well. Then ad the wine. Bring it all to a boil, cover, then lower the heat and simmer until the veggies are tender and the sauce has reduced substantially, which will take about 10 minutes. Stir in the mustard and the lentils along with their cooking liquid. Continue simmering until the sauce is mostly reduced and the dish is like a stew. Stir in two tablespoons of olive oil (really!) and season with pepper.