Braised Fennel and Lentils - Fresh-Pressed Olive Oil

Ingredients

• 1/4 cup extra virgin olive oil
• 1 shallot, peeled and thinly sliced
• 1 fennel bulb, trimmed, the bulb thinly sliced
• 1 1/2 cups green (Le Puy) lentils, rinsed and sorted
• 1 teaspoon tomato paste
• 1 teaspoon coarse salt (kosher or sea), or more to taste
• 2 bay leaves
• 1 quart vegetable or chicken stock
• 1 tablespoon Dijon mustard (optional)