Artificial Flavors Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant dip brings together creamy red lentils and a punchy walnut-basil pesto into something that feels far more impressive than the effort involved. Every single ingredient is whole and recognizable — lentils, fresh basil, raw walnuts, garlic, lemon juice, olive oil — so there's no guessing what's actually in your food. Store-bought dips and flavored spreads are notorious for sneaking in artificial flavor enhancers, but when you blend everything yourself from scratch, you know exactly what's hitting the bowl. The turmeric gives the lentil base a warm golden hue and a subtle earthiness that plays beautifully against the bright, herby pesto swirled through it. Carrots, celery, cucumber, and red bell pepper strips make the whole spread feel like a proper snack platter worth setting out for guests. A final drizzle of extra virgin olive oil ties it all together with a little richness that makes every scoop feel indulgent without any of the mystery ingredients.
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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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