Lactose Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant dip brings together earthy red lentils and a punchy walnut-basil pesto into something that feels way more exciting than your average party spread. The lentils simmer down into a naturally creamy, protein-rich base, while the food processor does the heavy lifting to blend everything into a silky, flavor-packed bowl. A hit of fresh lemon juice and garlic keeps it bright, and the optional red pepper flakes add just enough warmth to make it interesting. Every single ingredient here is completely free of dairy, so there's no swapping, subbing, or label-reading required — it's just clean, whole-food goodness from start to finish. The rainbow of carrot sticks, cucumber, celery, and red bell pepper strips alongside makes it as beautiful to look at as it is satisfying to eat. Whether you're setting out a snack board or bringing something to share, this dip holds its own against anything store-bought — and honestly, it's better.
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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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