Mediterranean Diet Friendly Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant dip brings together two Mediterranean pantry heroes — red lentils and walnut-basil pesto — into something that feels far more exciting than your average hummus situation. The lentils simmer down into a naturally creamy base with a warm turmeric undertone, while the rough-blended pesto folds in bright basil, lemon, and garlic for a flavor that's bold and herbaceous without being heavy. Raw walnuts add richness and a subtle earthiness that ties the whole thing together beautifully. A generous drizzle of extra virgin olive oil over the top before serving is the kind of finishing touch that makes a simple dip look genuinely impressive. The colorful spread of carrots, celery, cucumber, and red bell pepper alongside keeps things fresh, crunchy, and completely plant-forward — exactly the kind of eating pattern this approach to food celebrates. It comes together with minimal equipment and everyday ingredients, making it just as practical for a weeknight snack as it is for a party spread. Scoop it up, share it generously, and don't be surprised when people ask for the recipe.
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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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