Hearty flavours, nutty depth & aromatic seasoning: A warming winter dish that combines protein-rich lentils with roasted root vegetables. The earthy flavours of parsnips, carrots & celery harmonise perfectly with the hearty, braised lentils. A hint of fresh herbs & a squeeze of lemon juice add freshness to the dish.
➡ Doch welcher Wein passt am besten dazu? In diesem Beitrag erfährst du, warum sich ein Spätburgunder, ein eleganter Gamay oder ein würziger Weißburgunder besonders gut als Begleitung eignen. 🍷🌱
🍷 Perfect wine pairing with braised lentils with root vegetables
Why is this dish a challenge for wine pairing?
Lentils have an earthy, slightly nutty note, while the roasted root vegetables add a sweet, caramelised component. Herbs & spices provide additional depth.
➡ The perfect wine must have a fine acidity & spicy fruitiness to harmoniously balance the earthy & sweet flavours.
1. pinot noir (Germany or Burgundy, France)
✔ Why does it fit perfectly?
- Elegant acidity & red berry fruit balance out the sweetness of the root vegetables
- Fine, silky tannins go perfectly with the soft texture of the lentils
- Spicy notes harmonise with the herbs
➡ Tip: A Pinot Noir from Baden or Burgundy with a light use of wood is a refined choice.
2. gamay (Beaujolais, France)
✔ Why does the Gamay grape variety work so well?
- Light spice & red fruit (cherry, raspberry) complement the roasted flavours
- Fresh acidity ensures a lively balance
- Soft, fruity structure goes well with the texture of the lentils
➡ Tip: A Cru Beaujolais (e.g. Morgon or Fleurie) offers just the right blend of fruitiness and flavour.
3. pinot blanc (Germany or Alsace)
✔ Why is Pinot Blanc an elegant alternative?
- Nutty flavours & gentle acidity harmonise with the lentils
- Creamy texture matches the roasted flavour of the root vegetables
- Fine freshness & light spiciness complement the herbal flavour
➡ Tip: A Pinot Blanc from the Palatinate or Alsace is ideal.
Braised lentil dish with roasted root vegetables & herbs
Cooking utensils
- 1 Pot for the lentils
- 1 Baking tray for the root vegetables
- 1 Cutting board & knife
Ingredients
For the braised lentils:
- 150 g green or brown lentils
- 1 small onion (chopped)
- 1 Garlic clove (chopped)
- 500 ml Vegetable broth
- 1 Bay leaf
- 1 TL Mustard
- 1 TL Lemon juice
- 1 EL Olive oil
- Salt & pepper
For the roasted root vegetables:
- 1 large carrot (cut into sticks)
- 1 small parsnip (diced)
- 1/2 Celeriac (diced)
- 1 EL Olive oil
- 1 TL Thyme
- 1/2 TL Sea salt
- Pepper to taste
Preparation
- Prepare & braise the lentils:Sauté the onions & garlic in olive oilAdd the lentils & pour in the vegetable stockAdd the bay leaf & mustard, simmer gently for 25 mins.
- Roast the root vegetables:Mix the carrots, parsnip & celery with olive oil, thyme & saltWith Roast in the oven at 200°C for approx. 25 min. until golden brown
- Finalize & serve:Season the lentils with lemon juice & pepper to tasteServe with root vegetables & garnish with herbs
