Warming, spicy and ideal for cozy winter days
Wine with food combines the flavors of root vegetables, oriental spices and nutty lentils to create a harmonious dish. The red lentil stew is creamy, hearty and light at the same time – a perfect balance between healthy cooking and aromatic depth. Carrots, celery and parsnips give the stew substance, while cumin, paprika and a hint of chili provide warmth. This dish exemplifies modern, plant-based winter cooking and pairs wonderfully with aromatic, fruit-driven red wines. A bowl of comfort and character – just what you need when it’s cold and foggy outside.
Ideal wine pairing: Garnacha DO Campo de Borja (Spain)
With its juicy fruit, spiciness and soft tannins, the Garnacha DO Campo de Borja from Spain is the ideal accompaniment for this stew. Aromas of red berries, black pepper and some dried herbs harmonize perfectly with the gentle spiciness of cumin. Its moderate acidity lends freshness, while the round body plays around the earthy notes of the lentils and root vegetables. The wine is inviting, soft and at the same time full of character – a perfect all-rounder for spicy, vegetarian winter dishes. The combination shows how wine and food can be harmoniously balanced without one overpowering the other.
Further wine recommendations for this dish
Pfalz Pinot Noir QbA (Germany)
A Pinot Noir from the Palatinate impresses with its freshness, fine fruit and elegant spiciness. Its notes of red currants and a little rhubarb combine wonderfully with the slight spiciness of the stew. The wine remains slender but aromatic, bringing structure to the creamy dish and ensuring liveliness on the palate. An ideal partner if you are looking for a red wine that offers finesse rather than power and elegantly accompanies the interplay of cumin and root vegetables.
Grüner Veltliner Weinviertel DAC (Austria)
This Austrian white wine is a refreshing, exciting alternative. Its peppery notes, lively acidity and mineral structure harmonize perfectly with the oriental spices of the stew. The wine brings clarity to the richness of the lentils, emphasizes the freshness of the vegetables and provides balance. An example of how white wine with spice and body can go just as well with aromatic vegetarian cuisine as a light red wine.
Côtes du Rhône AOC (France)
A classic Côtes du Rhône AOC with a Grenache and Syrah component shows aromas of dark berries, thyme and pepper. These notes emphasize the Mediterranean spiciness of the dish. The medium body, fine tannins and harmonious acidity combine perfectly with the nutty texture of the lentils. The result is a warm, full-bodied combination that elegantly accompanies the stew without dominating it.
Chianti Classico DOCG (Tuscany, Italy)
The Chianti Classico DOCG from Tuscany combines fruit, herbs and lively acidity. With notes of cherry, dried herbs and some leather, it harmonizes perfectly with the earthy aromas of root vegetables. Its fresh structure balances out the richness of the lentil stew, while the wine’s subtle spiciness picks up on the cumin. A classic Italian choice for anyone who appreciates depth and freshness at the same time.
Pinotage Stellenbosch WO (South Africa)
A Pinotage from Stellenbosch WO brings dark fruit, light smokiness and soft texture into play. These aromas ideally complement the spicy character of the stew. The subtle roasted aromas combine with the earthy lentil notes, while the ripe fruit picks up the sweetness of the carrots and parsnips. A modern, versatile red wine that brings the warmth of the south to this aromatic winter dish.
The recipe:
Rote-Linsen-Eintopf mit Wurzelgemüse & Kreuzkümmel
Cooking utensils
- 1 Topf
- 1 Kochlöffel
- 1 Schneidebrett & Messer
- 1 Sieb
Ingredients
Für den Eintopf:
- 150 g rote Linsen
- 1 kleine Zwiebel
- 1 Knoblauchzehe
- 2 Karotten
- 1 kleine Pastinake
- 1 Stück Sellerie
- 1 TL Kreuzkümmel gemahlen
- 1 TL Paprikapulver edelsüß
- 1 Prise Chiliflocken
- 1 EL Tomatenmark
- 700 ml Gemüsebrühe
- 2 EL Olivenöl
- Salz Pfeffer
- Saft einer halben Zitrone
Preparation
Eintopf:
- Zwiebel, Knoblauch und Gemüse fein würfeln.
- Olivenöl in einem Topf erhitzen, Zwiebel und Knoblauch anschwitzen.
- Kreuzkümmel, Paprika und Chili zufügen, kurz rösten.
- Gemüse und Tomatenmark einrühren, Linsen zugeben und mit Brühe auffüllen.
- Etwa 25 Minuten leicht köcheln lassen, bis alles cremig ist.
- Mit Salz, Pfeffer und Zitronensaft abschmecken.
Empfohlene Beilagen
- Geröstetes Fladenbrot
- Joghurt mit frischer Minze
- Kräutersalat mit Zitrusvinaigrette
