Root Vegetable and Lentil Stew recipe | PCC Community Markets

Ingredients

• 1 tablespoon olive oil
• 1 small leek, white and light green parts finely chopped
• 2 ribs celery, finely chopped
• 2 carrots, finely chopped
• 1 cup finely chopped celery root
• 3 cloves garlic, minced
• 1/2 teaspoon fennel seeds
• 1 bay leaf
• Salt and pepper, to taste
• 1 cup French green lentils, rinsed
• 1 cup red wine
• 3 1/2 cups vegetable stock
• 1 tablespoon chopped fresh tarragon