High Fructose Corn Syrup Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant, plant-powered dip brings together creamy red lentils and a rough-blended walnut pesto that's herby, garlicky, and just a little bit addictive. The lentils simmer down into a silky base that gets swirled together with fresh basil, raw walnuts, lemon juice, and good olive oil — no shortcuts, no fillers, just real ingredients you can actually pronounce. That matters a lot when you're trying to avoid the sneaky sweeteners that show up in so many store-bought dips, spreads, and sauces. Every single component here is whole and unprocessed, so you can dip freely without flipping labels in a panic. The turmeric gives the base a gorgeous golden hue and a subtle earthiness that plays beautifully against the bright, peppery pesto layer. Served alongside crisp carrots, celery, cucumber, and red bell pepper strips, this is the kind of spread that disappears fast at a party — or makes for a genuinely satisfying afternoon snack straight from the fridge.
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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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