Anti Inflammatory Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant, creamy dip is built on a foundation of ingredients that inflammation-focused eaters genuinely get excited about — red lentils simmered with turmeric, raw walnuts, fresh basil, extra virgin olive oil, and a bright hit of lemon juice. Every single component earns its place, from the omega-3-rich walnuts to the golden turmeric that tints the lentils a gorgeous warm hue. The process is straightforward: simmer the lentils until silky, blitz a rough walnut-basil pesto in the food processor, then bring everything together into a smooth, herb-flecked spread that tastes far more indulgent than it has any right to. A final drizzle of olive oil over the top makes it look like something you'd order at a restaurant. Served alongside carrot sticks, celery, cucumber, and sweet red bell pepper strips, this makes a complete snack or appetizer that covers six people without any stress. It's the kind of recipe that proves eating with your long-term health in mind doesn't mean settling for bland or boring — this dip has real depth, a little heat if you add the red pepper flakes, and a freshness that keeps you coming back for one more scoop.
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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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