Mustard Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant, creamy dip brings together golden red lentils and a rough-blended walnut pesto that smells absolutely incredible the moment it hits the food processor. The turmeric gives the base a warm, earthy depth while the fresh basil, lemon juice, and garlic keep things bright and lively — it's the kind of snack board centerpiece that disappears fast. Every single ingredient here is naturally free from mustard in any form, so there's no need to scrutinize labels or worry about hidden condiment-based seasonings sneaking in. The lentils cook down into a silky, protein-rich base that blends seamlessly with the chunky walnut pesto, creating a texture that's luxuriously smooth without being heavy. A final drizzle of good olive oil and a spread of crisp carrot sticks, celery, cucumber, and red bell pepper strips makes this as beautiful to look at as it is satisfying to eat. It works equally well as a party appetizer, an afternoon snack, or a light lunch alongside some crusty bread.
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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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