Beluga Lentil Dip

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	10 mins
Total Time	2 hrs 25 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Boil the beluga lentils in a little water until soft, place in a sieve and drain well.
In the meantime, wash the lemon / lime and finely grate the peel. Squeeze out the juice and set aside. Finely grind the cumin and coriander seeds.
Put the beluga lentils with the grated lemon / lime zest and some juice in the blender. Season with cumin and coriander, add a little rapeseed oil and puree everything until a fine mixture is formed. Season to taste with pepper and salt, possibly add a little lemon / lime juice.
Let steep in the refrigerator for 1 - 2 hours.
As a dip or spread, e.g., with fresh flatbread.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.