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Wine with the meal Chestnut and lentil stew with root vegetables and Pinot Noir from New Zealand

Chestnut and lentil stew with root vegetables

The chestnut and lentil stew combines brown or green lentils with pre-cooked chestnuts, carrots, parsnips, celery and fresh herbs. Spices such as bay leaf and a dash of lemon juice add depth and complexity. The mixture of vegetables and lentils makes a creamy, filling stew that is particularly warming on cool days and opens up new flavor possibilities for wine lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main course, Stew, Vegetarian
Cuisine German, International
Servings 2 Servings
Calories 500 kcal

Cooking utensils

  • 1 Large pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

Lentil stew:

  • 150 g brown or green lentils
  • 100 g precooked chestnuts
  • 2 Carrots
  • 1 Parsnip
  • 1/2 Celeriac
  • 1 Small onion
  • 1 1 tbsp olive oil
  • 750 ml Vegetable broth
  • 1 Bay leaf
  • Salt Pepper

Herbs and finish:

  • 1 Handful of chopped parsley
  • 1 1 tsp lemon juice

Preparation
 

Preparation:

  • Peel and dice the vegetables
  • Roughly chop the chestnuts

Cooking:

  • Sauté the onion in olive oil until translucent
  • Add the vegetables and lentils, sauté
  • Pour in the stock, add the bay leaf
  • Simmer for 35-40 minutes until lentils are soft
  • Add the chestnuts and simmer for 5 minutes
  • Season to taste and fold in the parsley

Recommended sides:

  • Country bread
  • Lamb's lettuce with walnuts
  • Pumpkin chutney

Nutritional values per portion

Calories: 500kcalCarbohydrates: 68gProtein: 17gFat: 10g
Keyword Chestnut and lentil stew, Fall Cuisine, Pinot Noir, Root vegetables, vegan, Vegetarian, Wine with food
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