Mushroom Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant, plant-based dip brings together creamy red lentils and a punchy walnut-basil pesto in a way that feels both fresh and deeply satisfying. The lentils simmer down with turmeric until they're completely soft and silky, then get blended right into the rough, herb-forward pesto for a dip that's rich without being heavy. Walnuts add a subtle earthiness and body, while fresh lemon juice and garlic keep every bite bright and lively. The whole thing comes together in a food processor, so the effort is minimal but the payoff looks seriously impressive on a table. Served alongside crisp carrot sticks, celery, cucumber, and red bell pepper strips, it's a spread that works just as well for a casual snack as it does for entertaining. Every single ingredient here is straightforward and easy to verify, so there's no second-guessing labels or worrying about hidden fungi lurking in a pre-made sauce or seasoning blend. It's the kind of wholesome, crowd-pleasing dip that disappears fast — so you might want to double the batch.
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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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