Honey Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant, creamy dip brings together earthy red lentils and a punchy walnut-basil pesto for something that feels way more exciting than your average party spread. The lentils simmer down into a silky base, while the rough-blended pesto keeps things textured and fresh — a combination that's genuinely hard to stop eating. Every single ingredient here is naturally free of honey and sweeteners of any kind, so there's no need to scan labels or swap anything out. A bright hit of lemon juice and a little heat from optional red pepper flakes do all the heavy lifting in the flavor department. Served alongside crisp carrots, celery, cucumber, and red bell pepper, it's as beautiful on the table as it is satisfying to snack on. Whether you're putting together a grazing board or just need something to dip into on a weeknight, this one delivers real depth without any 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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