Nutmeg Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant, creamy dip brings together simmered red lentils and a rough-blended walnut-basil pesto for something that feels far more impressive than the effort involved. The lentils cook down into a silky base that carries the bright, herby pesto beautifully, with turmeric adding a warm golden hue and a subtle earthiness underneath. A hit of fresh lemon juice and garlic keeps every bite lively, while the optional red pepper flakes give it just enough of a kick to keep things interesting. Many store-bought dips and seasoning blends sneak in warming spices you may not want, so making this from scratch means you know exactly what's in the bowl. The whole thing comes together in a food processor with straightforward, whole ingredients — no mystery seasonings, no shortcuts that compromise flavor. Served alongside crisp carrots, celery, cucumber, and sweet red bell pepper strips, it's a spread that looks stunning on a table and disappears fast. Whether you're putting it out for a crowd or just snacking through the week, this dip earns a permanent spot in the rotation.
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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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