Lentil Soup with Smoked Ham – Wine Pairing

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Lentils?  Really?  Yes, really.  Why?  Because these nutrient-dense legumes offer a variety of health benefits.  They are:

• Rich in Protein

• High in Fiber

• Low in Fat

• Rich in Essential Nutrients, namely iron, magnesium, potassium, folate, and vitamin B6.

• Loaded with Antioxidant Properties, which can reduce inflammation.

• Helpful with Blood Sugar Regulation:  their low glycemic index can help prevent spikes in blood glucose.

• Filling, thereby promoting satiety with lower calorie intake. Nature’s Ozempic?

The challenge remains: how do we make lentils more appetizing? Spices can surely help, and this recipe delivers. But the best way to amp up the appeal and get people on board? Add pork. Something we learned from our US Congressman.

This is a rich, spiced (lemongrass, Serrano and ginger), hearty soup where the stock is an essential part of its flavor profile. And while the stock is easy to prepare, it takes time. In the recipe provided below, the ham hock simmers in water for about 2 hours. The stock prep is that simple. Once completed, the soup comes together in about 25 minutes. Save and freeze any unused stock for future use.

Lentils and beans can pair beautifully with white wines. See our earlier post for an example of this. When lentils are prepared with meats, such as ham, the pairing can pivot to red wines. In exploring both reds and whites, we followed this simple tenet: pair savory food with savory wine. Red wines that have lower acidity, softer tannins and less oak seem to work best. For white wines, our recommendation is to go for varietals that have a full, round mouthfeel, such as Grenache Blanc, Roussanne and Cotes du Rhone Blanc. Save your higher acid, citrusy varietals (Chardonnay and Sauvignon Blanc) for other foods.

The red wines of the Southern Rhone in France, notably the Grenache-dominant wines from Gigondas or Vacqueyras, were excellent with this soup. Look for reds from Domaine Santa Duc or Chateau de Saint Cosme, focusing on those with at least 70% Grenache in the blend. The Gigondas pictured below ($50) is a benchmark for the region. With 70% Grenache, 15% Mourvedre, 14% Syrah and 1% Cinsault, the St. Cosme is dark-fruited, rich and earthy.

Just southeast of Gigondas and Vacqueyras lies the village of Beaumes-de-Venise. While some readers will know this village for it’s sweet wine, Trish and I would like to call out a producer of dry red wines from this area: Domaine de Fenouillet. A producer of very high QPR (quality-to-price ratio) wines, Fenouillet produces a Ventoux ($23) with 75% Grenache; and a wine called Terres Blanches ($23), with 50% Grenache complementing Syrah and Mourvedre.

Another Southern Rhone, high QPR, Grenache red wine, and more widely available than the Fenouillet wines, is Chateau Pesquie Cotes du Ventoux Terrasses ($16). With Grenache comprising 70% of the blend, the wine serves up sweet red fruits and a full, round mouthfeel, reflecting its moderate acidity and soft tannins. Note that this wine can pair nicely with meatless soups, as we did with this post.

We encourage you to give this Lentil recipe a shot . . . in these final days of hearty soup weather. And pair it with one of these food-friendly Grenache wines; we predict you will be coming back to these wines with other food pairings. Cheers!