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Recipe by
🥵 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.
Step 1 of 8: Rinse the lentils under running water in a colander.
Step 2 of 8: 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.
Step 3 of 8: 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.
Step 4 of 8: 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.
Step 5 of 8: 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.
Step 6 of 8: Drain the buckwheat into the bowl with the lentils. Meanwhile, take the artichokes out of the bag.
Step 7 of 8: Add the oil and mix everything. Cover and let cool.
Step 8 of 8: Arrange the buckwheat with lentil hummus and artichokes on a central serving dish. Add a drizzle of oil to garnish and serve.
In gray: not detectedDetected
In summary: Contains nickel · Allergens detected: Gluten and Soy
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
