Celeriac and mushrooms with lentils and rice

Celeriac and mushrooms with lentils and rice

This is another wintery recipe, a stir-fry of celeriac and mushrooms, with lentils and rice cooked together in one pot. It takes about 30 minutes to prepare. I used dried tomatoes, porcini mushrooms, tomato puree, black bean paste and garlic oil for the umami.

       • 600 kcal per person  


For two people:

  • Fresh ingredients:
    • half a celeriac (300 g)
    • 1 pack chestnut mushrooms (200 g)
    • 1 cm fresh ginger, finely chopped
  • From the store cupboard
    • 1 cup green lentils
    • 1 cup brown rice
    • 5 dried tomatoes
    • 2 tablespoons dried porcini mushrooms
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon black bean paste
    • 1 tablespoon sunflower seeds
    • 1 tablespoon pumpkin seeds
    • 1 teaspoon tomato puree
    • 1 teaspoon soy sauce
    • 1 teaspoon garlic oil
    • 1 tablespoon olive oil


  • Wash the rice and the lentils
  • Soak the 4 tomatoes & 1 1/2 porcini in hot water
  • Put the lentils and rice in a pot with 4 cups of water. Add the cumin, one finely-cut dried tomato and half a tablespoon of porcini mushrooms in small pieces. Cook on the hob or in the microwave.
  • Peel and dice the celeriac and cook in the microwave for 4 minutes at full power (900 W).
  • Heat the oil in the frying pan.
  • When the oil is hot, fry ginger, seeds and spices for a few minutes.
  • Slice the mushrooms very fine and fry them for a few minutes over high heat.
  • Add the soaked tomatoes and porcini, finely cut, and fry for a few more minutes.
  • Add the celeriac, fry some more over medium heat
  • Add the soy sauce, fry some more.
  • Add the bean paste and tomato puree, fry a little bit more, add a tablespoon of soaking liquid and serve.

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