Lupin 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 far more exciting than your average party spread. The lentils are simmered until completely soft with turmeric and sea salt, giving the base a warm golden color and a naturally creamy texture once blended. Raw walnuts stand in for pine nuts in the pesto, adding a rich, slightly bitter depth that pairs beautifully with fresh basil, garlic, and a bright hit of lemon juice. Everything comes together in the food processor in just a few pulses, making this an approachable recipe even on a busy weeknight. Lupin flour and lupin-based ingredients have been quietly showing up in more packaged dips and snack foods, so making your own from scratch with whole, recognizable ingredients is a genuinely smart move. The rainbow of carrot sticks, celery, cucumber, and red bell pepper strips alongside keeps things fresh and satisfying without any fuss. A final drizzle of olive oil over the top makes it look like something you'd order at a restaurant.
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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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