Reds Pair Well With Middle Eastern Lentils I love lentils, particularly Middle Eastern and South Asian, with their mellow flavors and gentle spicing. Many wines would go with this mujadara dish described in this week's A Good Appetite column, but I would probably lean toward reds. A good cru Beaujolais or a mourvèdre, like a nicely aged Bandol, or one of the new-wave mourvèdres from California come to mind. But plenty of others suggest themselves: one of the lighter-weight blaufränkisches from Austria, a barbera from the Piedmont region of Italy or, if you like ethnic symbiosis, maybe a Lebanese red? It doesn't even have to be wine. One of my favorite matches with a dish like this is a dry, earthy cider, either from Normandy or northern Spain. What would you pair with this recipe for mujadara with leeks and spring greens?