Summary

Ingredients

• 100 g belua lentils
• 1 lime (s) or lemon
• cumin
• Coriander seeds
• 1 tablespoon rapeseed oil
• salt and pepper

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Instructions

1. Boil the beluga lentils in a little water until soft, place in a sieve and drain well.
2. 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.
3. 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.
4. Let steep in the refrigerator for 1 - 2 hours.
5. As a dip or spread, e.g., with fresh flatbread.