Chestnut Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant, plant-based dip brings together silky red lentils and a punchy walnut-basil pesto for something that feels way more exciting than your average hummus situation. The lentils simmer down into a naturally creamy base, while the rough-blended pesto adds bright herby flavor and a little satisfying texture. A hit of lemon juice and optional red pepper flakes keep every bite lively and fresh. Every single ingredient here is straightforward and easy to source, so there's no need to scrutinize labels or worry about hidden tree nut surprises — walnuts are called out clearly, and chestnuts simply aren't part of the picture. The colorful spread of carrots, celery, cucumber, and red bell pepper strips makes this as beautiful on a table as it is easy to pull together. Whether you're hosting a crowd or just want a satisfying snack situation, this dip delivers real depth without a lot of fuss.
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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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