Buckwheat with Lentil Hummus and Artichokes

Rinse the lentils under running water in a colander.

Put the lentils in a large pot and add water so that the level is at least 5 cm above the lentils. As soon as it boils, add salt.

This type of lentils cooks in just over 10 minutes. When cooked, drain them in the colander and put them in a large bowl.

Add the seasoning and the rice and lentil miso paste. I recommend not exceeding the amounts because both the seasoning and the miso paste are already very salty.

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. Meanwhile, take the artichokes out of the package.

Add the oil and mix everything. Cover and let cool.

Arrange the buckwheat with the lentil hummus and artichokes on a central serving plate. Add a drizzle of oil to garnish and serve.