Chicken 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 hearty and fresh. The lentils simmer with turmeric until they're completely soft and golden, giving the base a velvety texture and a subtle warmth that pairs beautifully with the bright, herby pesto blended right in. Raw walnuts add a rich, nutty depth while fresh basil, garlic, and lemon juice keep everything lively and bold — the kind of flavor combination that makes people ask for the recipe before they've even finished the bowl. Because every single ingredient here is whole and straightforward, there's no need to scan labels or second-guess what's hiding in a store-bought spread. The rainbow of carrot sticks, celery, cucumber, and red bell pepper strips makes this as visually stunning as it is satisfying to snack on. It works equally well as a party centerpiece, a weekday lunch addition, or a fridge staple you can dip into all week long.
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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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