Cinnamon Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant, plant-based dip brings together creamy red lentils and a bold walnut-basil pesto for something that feels far more exciting than your average party spread. The lentils simmer down into a silky base, while the rough-chopped pesto adds herby, garlicky depth and a satisfying richness from the walnuts. A hit of fresh lemon juice and a drizzle of good olive oil tie everything together beautifully. Every single ingredient here is naturally free of cinnamon — no spice blends, no hidden seasonings, just clean, straightforward pantry staples you can trust. That matters more than it sounds, because cinnamon has a sneaky way of turning up in spice mixes, store-bought dips, and even some savory sauces. Served alongside crisp carrots, celery, cucumber, and sweet red bell pepper strips, this dip is as colorful as it is crowd-pleasing. It's the kind of recipe you'll want to keep on rotation for snack boards, game days, or just a satisfying afternoon bite.
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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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