Lentils with wine-glazed winter vegetables

We haven't perfected this one yet, but here it is. Based on a recipe from myrecipes.com, but with our commentary.

• 3 cups water
• 1 1/2 cups dried lentils
• 1 teaspoon salt, divided
• 1 bay leaf
• 1 1/2 teaspoons olive oil
• 2 cups chopped onion
• 1 1/2 cups chopped peeled celeriac (celery root)
• 1 cup diced parsnip
• 1 cup diced carrot
• 1 tablespoon minced fresh or 1 teaspoon dried tarragon, divided
• 1 tablespoon tomato paste
• 1 garlic clove, minced
• 2/3 cup dry red wine
• 2 teaspoons Dijon mustard (we forgot this, and it came out fine)
• 1 tablespoon butter
• 1/4 teaspoon black pepper

Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil (note: you might be able to cook lentils in a rice cooker, but don't cook them as long as you would cook brown rice. Bad idea. Mush). 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 teaspoons tarragon (may substitute oregano), and sauté 10 minutes or until browned (err on the side of cutting the veggies larger, not smaller). Stir in 1/2 teaspoon 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 teaspoons tarragon, and pepper.