in Recipes

Beluga lentil dip

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Ingredients for 1 servings:

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

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 25 minutes

Dip or spread, vegetarian

Cook the beluga lentils in a little water until soft, place in a sieve, and drain well. Meanwhile, wash the lemon/lime and finely grate the zest. Squeeze out the juice and set aside. Finely grind the cumin and coriander seeds. Place the beluga lentils, grated lemon/lime zest, and a little juice in a blender. Season with cumin and coriander, add a little rapeseed oil, and blend until smooth. Season with pepper and salt, adding a little more lemon/lime juice if desired. Let it sit in the refrigerator for 1-2 hours. Serve as a dip or spread, e.g., with fresh flatbread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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