Paraben Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant 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 with turmeric until completely soft, then get blended with the rough, herb-forward pesto into something smooth, rich, and seriously scoopable. Raw walnuts give the pesto a hearty texture and nutty depth, while fresh lemon juice and garlic keep every bite bright and lively. Avoiding parabens in packaged dips and spreads can be a real headache since preservatives hide in ingredient lists under a dozen different names — making this from scratch means you know exactly what's in the bowl. The whole thing comes together with whole, recognizable ingredients: fresh basil, extra virgin olive oil, real lemon juice, and nothing you'd need to Google. Arranged alongside crisp carrot sticks, celery, cucumber, and sweet red bell pepper strips, it's as beautiful on the table as it is easy to pull off. Whether you're snacking solo or setting out a spread for guests, this dip is the kind of recipe you'll come back to again and again.
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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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