Braised mountain lentils – root vegetables & sherry
Preparation
Why this wine?
Good to know
Tips & insights
- Do not start the lentils in salted water; season only towards the end, or they stay firm.
- Cut the root vegetables into even dice so they cook in step with the lentils.
- Reduce the sherry briefly before adding it; this takes off the edge and lifts its sweetness.
- Braising a small piece of Parmesan rind along, removed before serving, adds depth.
- A dash of sherry vinegar at the end freshens the dish.
Frequently Asked Questions
Which wine pairs with braised mountain lentils?
The Sarabande. Its spiced, mature depth settles beneath the earthy lentils and the sweet note of the root vegetables, carrying the dish with quiet length. For a brighter accompaniment, reach for the Gigue, whose fresh fruit sets a lively counterpoint.
Can I replace the mountain lentils with another kind?
Puy lentils hold their shape best. Beluga or small brown lentils also work. Red lentils fall apart and are unsuitable here. Adjust the cooking time, since smaller varieties often need only twenty to twenty-five minutes.
Can the dish be prepared ahead?
Yes, braised lentils gain aroma overnight. They keep two to three days refrigerated. Warm them gently before serving and loosen with a little stock, as the lentils continue to draw and bind liquid.
What works as a side?
A spoon of crème fraîche or a poached egg turns the lentils into a main course. As a side they accompany roast fish or game. Toasted country bread soaks up the savoury liquor well.
