Caffeine Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant, plant-based dip brings together creamy red lentils and a punchy walnut-basil pesto in a way that feels both fresh and deeply satisfying. The lentils simmer down into a silky base while the food processor does the heavy lifting to blend everything into a smooth, herbaceous spread you'll want to eat straight from the bowl. Bright lemon juice, fragrant basil, and a hint of turmeric give it layers of flavor that taste far more complex than the ingredient list suggests. Every single component here is naturally free of caffeine — no tea extracts, no chocolate, no hidden additives to second-guess — just whole, clean ingredients you can feel good about. The rainbow of carrot sticks, cucumber, celery, and red bell pepper strips alongside makes this as beautiful to look at as it is to eat. It works equally well as a party appetizer, an afternoon snack, or a light lunch spread, and the optional red pepper flakes let you dial up the heat exactly as much as you like. A final drizzle of olive oil over the top is a small touch that makes the whole thing look genuinely impressive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!