1. Put lentils in saucepan with 3 C water, salt and bay leaves and simmer until tender, about 25 min.
2. Heat olive oil in large skillet over medium-high heat.
3. Add onion, carrot, celery, salt, and pepper until vegetables are browned.
4. Add garlic and tomato paste, cook 1 min more then add wine. Simmer until sauce is mostly reduced (about 10 min).
5. Stir in mustard and cooked lentils with their water; bring to a boil.
6. Simmer until sauce is mostly reduced, then add in butter and adjust seasoning.
7. Place all sauce ingredients in blender and blend until smooth.
8. Serve with dollop of green sauce and crumbled goat cheese.

* To make vegan, replace butter with vegan butter or oil.

* Vegan goat cheese is not widely available but could be replaced with vegan cream cheese or vegan mozzarella