3 1/2 cups vegetable stock (divided)
1 onion, diced
1 stalk celery, diced
1 carrot, diced
1 to 2 cloves garlic, minced
1 Tablespoon ketchup
1 teaspoon Dijon mustard
1 teaspoon salt-free seasoning
3/4 cup wine (red, pink or white)
1 bay leaf
1 1/2 cups lentils
Heat 1/4 cup vegetable stock in a large skillet. Saute' the onion, celery and carrot for 5 to 10 minutes.
Add another 1/4 cup veg stock, garlic, ketchup, mustard and salt-free seasoning and cook one more minute.
Stir in the remaining vegetable stock, wine, bay leaf and lentils. Cover and simmer 45 minutes. Check the lentils and cook 10 or 20 minutes longer until the lentils are very tender. Remove bay leaf.
Spanish Lentils - for this variation, omit the ketchup and mustard and add 1 Tablespoon of paprika along with the garlic.