Oats Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant dip layers earthy red lentils with a punchy walnut-basil pesto for something that feels far more exciting than your average party spread. The lentils simmer down into a silky, creamy base while the rough-blended pesto brings in bright herbal flavor, toasty richness, and just enough heat if you go for the red pepper flakes. Every single ingredient here is naturally free of grains and oats, so there's no need to audit labels or worry about hidden fillers sneaking into your snack table. The food processor does the heavy lifting, and the result is a smooth, golden-green dip that looks genuinely stunning drizzled with olive oil. Crunchy carrots, celery, cucumber, and sweet red bell pepper strips make the perfect vehicle — no crackers or grain-based dippers required. It's the kind of recipe that works just as well for a casual weeknight snack as it does for a crowd, and it's almost guaranteed to disappear fast.
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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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