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
- 100 g belua lentils
- 1 lime (s) or lemon
- cumin
- Coriander seeds
- 1 tablespoon rapeseed oil
- salt and pepper
Print Recipe
Pin Recipe 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.
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