Coconut Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant 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 until completely soft, then blend with the rough-chopped pesto into something smooth, herby, and rich without relying on any dairy or tropical oils. Walnuts give it a buttery depth that makes the whole thing feel indulgent, while the lemon juice and garlic keep every bite bright and lively. A drizzle of good olive oil on top and a spread of crisp carrots, celery, cucumber, and red bell pepper strips turns this into a snack board worthy of a dinner party or a lazy Sunday afternoon. Store-bought dips can be surprisingly tricky to navigate when you're avoiding coconut-derived ingredients — emulsifiers, oils, and thickeners have a way of sneaking in — so making this at home puts you fully in control. The ingredient list is short, the process is straightforward, and the food processor does most of the heavy lifting. It's the kind of recipe you'll find yourself coming back to again and again.
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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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