#SwitchToWholeGrains
Green sauce: Dill (20g), Parsley (20g), Olive oil (60g)
For decoration: Basil leaves, green sauce
1.
Cook buckwheat and lentils separately in salted water. Drain and set aside.
2.
Heat oil in a pan and fry the onions. Add cubed carrots, fry briefly, then season with salt and pepper.
3.
Set aside 1/3 of the sautéed vegetables. To the remaining 2/3 in the pan, add diced tomatoes, paprika, bay leaves, salt, sugar, basil, thyme, and garlic. Simmer for a few minutes, then add tomato paste. Let cook on low heat until thickened.
4.
Blend the cooked buckwheat and lentils into a coarse mixture (or mix without blending). Combine with the reserved sautéed vegetables, starch, chopped parsley, dill, garlic, salt, and pepper.
5.
Form small balls from the buckwheat-lentil mixture and place them in an oiled baking dish.
6.
Pour the vegetable sauce over the dumplings. Bake in a preheated oven at 180°C for about 15 minutes.
7.
Blend dill, parsley, and olive oil in a food processor for about 10 minutes. Strain the mixture to obtain green oil for garnishing.
8.
Garnish baked dumplings with basil leaves and drizzle with green sauce. Use the remaining green puree to flavor other dishes if desired.
I am Giedrė Ciukšienė, a vocational teacher and methodologist specialising in culinary education, particularly working with students with special educational needs. Since 2001, I have been teaching at the Kaunas Food Industry and Trade Training Centre, where I also lead healthy eating workshops and educational sessions. My passion is helping students gain confidence and practical skills in the kitchen. I am inspired by Lithuanian culinary traditions and constantly strive to improve, with a strong focus on inclusive education and supporting all learners in their culinary journey.
© Recipe by Giedrė Ciukšienė and pictures by Voldemars Petersons
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