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🥵 Summer is here and you only feel like eating cold dishes? 📝 Then save this recipe, to have a tasty and filling alternative for your lunch or picnic, to be eaten cold.
Rinse the lentils under running water in a colander.
Put the lentils in a large pot and add water so that the level rises at least 5 cm above the lentils. As soon as it boils, add the salt.
This type of lentil cooks in just over 10 minutes. When they are cooked, drain them in the colander and place them in a large bowl.
Add the seasoning mix and the rice and lentil miso. I recommend not exceeding the amounts, since both the seasoning mix 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 weigh twice as much as the grain) for about 20 minutes.
Drain the buckwheat into the bowl with the lentils. Meanwhile, take the artichokes out of the bag.
Add the oil and mix everything. Cover and let cool.
Arrange the buckwheat with lentil hummus and artichokes on a central serving dish. Add a drizzle of oil to garnish and serve.
Pot
2 seasoning bowls
Serving dish
Colander
Keep in the fridge for up to 2 days. The hummus can be frozen.
Italia, Lazio
