Low Sugar Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant dip layers earthy red lentils with a punchy walnut-basil pesto for something that feels way more exciting than your average crudité spread. The lentils simmer down into a naturally creamy, protein-packed base — no dairy, no sweeteners, just whole ingredients doing all the heavy lifting. Bright lemon juice, fresh garlic, and a hit of red pepper flakes give it real depth, while the raw walnuts add a subtle richness that makes the texture feel almost luxurious. Every single ingredient here is completely free of added sugar, which can be surprisingly tricky to guarantee with store-bought dips and sauces that sneak it in under names like "maltodextrin" or "cane syrup." The rainbow of carrot sticks, celery, cucumber, and red bell pepper strips alongside keeps the whole platter naturally sweet and satisfying without a gram of the added stuff. It comes together in one saucepan and a food processor, making it an easy win for a snack board, party appetizer, or weekday lunch.
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Learn more →Ingredients
6 servings
For the dip
- 1 cup red lentils, rinsed
- 2 ½ cups water
- ½ tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
For the pesto
- ½ cup raw walnuts
- 1 ½ cups fresh basil leaves, loosely packed
- 2 cloves garlic, roughly chopped
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For serving
- 2 medium carrots, cut into sticks
- 2 medium stalks celery, cut into sticks
- 1 medium cucumber, sliced into rounds or spears
- 1 medium red bell pepper, sliced into strips
Instructions
- 1
Combine the rinsed red lentils, water, turmeric, and 1/2 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are completely soft and have absorbed most of the water, about 15–18 minutes. Remove from heat and let cool for 10 minutes.
- 2
While the lentils cool, add the walnuts, basil, garlic, olive oil, lemon juice, black pepper, and red pepper flakes (if using) to a food processor. Pulse 8–10 times until the mixture is finely chopped and cohesive but not completely smooth — it should look like a rough, thick pesto.
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