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Time of preparation: 40+ min

Difficulty: easy

Serves 4


  • 1 leek

  • 2 bay leaves

  • some thyme sprigs

  • 2 tsp dried lovage

  • 1 tbs tomato paste

  • 50 ml quality red wine

  • 250 g shiitake mushrooms

  • 150 g dry lentils

  • 1 kohlrabi

  • 100 g cherry tomatoes

  • 3 teaspoons preserved truffles

  • 200 ml oat cream (or any other plant-based cream)

  • 2 teaspoons nutritional yeast

  • fresh parsley

  • green parts of spring onion

  • 2 tablespoons pine nuts

  • salt and pepper

Finely slice leek, water-fry it, season with salt and pepper, add bay leaves, thyme, lovage, and tomato paste. When fragrant and there is no water left in the pan, pour wine over it and cook until the wine evaporates. Add finely sliced shiitake mushrooms and sauté well. Add lentils and diced kohlrabi. Pour 300 ml of water over it or as much as it takes to completely cover the lentils. Simmer gently until almost cooked. If necessary, add some water while simmering. When lentils are almost cooked and the water has evaporated, add halved cherry tomatoes, cream and nutritional yeast. Chop parsley and the green parts of the spring onions, then stir them into the risotto together with pine nuts.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.


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