🥵 Summer is coming and you only want cold dishes? 📝 Then mark this recipe, to have a tasty and filling alternative for lunch or a picnic, to eat cold.
Rinse the lentils under running water in a colander.
Place the lentils in a large pot and add water so that the level exceeds the lentils by at least 5 cm. As soon as it boils, add the salt.
This type of lentils cooks in just over 10 minutes. When cooked, drain them in the colander and place them in a large bowl.
Add the seasoning and rice miso to the lentils. I recommend not exceeding the amounts as both the seasoning and the miso paste are already very savory.
Now, take care of the buckwheat. Rinse it under running water and cook it in water (in a 2:1 ratio, meaning the water should be double the weight of the grain) for about 20 minutes.
Drain the buckwheat into the bowl with the lentils. In the meantime, take the artichokes out of the package.
Add the oil and mix everything. Cover and let cool.
On a central serving dish, arrange the buckwheat with lentil hummus and artichokes. Drizzle with a bit of oil for garnish and serve.
Pot
2 mixing bowls
Serving plate
Colander
Store in the fridge for up to 2 days. The hummus can be frozen.
Italy, Lazio
| Energy (kcal) | 239.26 |
| Carbohydrates (g) | 33.09 |
| of which Sugars (g) | 1.4 |
| Fat (g) | 6.21 |
| of which Saturates (g) | 0.94 |
| Protein (g) | 10.71 |
| Fiber (g) | 8.25 |
| Sale (g) | 0.05 |
