Pescatarian Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant dip brings together earthy red lentils and a punchy walnut-basil pesto into something that feels way more exciting than your average hummus situation. The lentils simmer down until completely soft and creamy, then get blended right into the rough, herb-forward pesto for a dip that's rich, bright, and just a little bit addictive. Turmeric gives the base a warm golden hue and a subtle depth that plays beautifully against the fresh lemon juice and garlic. Raw walnuts add a buttery nuttiness that makes the whole thing feel satisfying and substantial — perfect for a snack that actually holds you over. A generous drizzle of olive oil on top and a spread of crisp carrots, celery, cucumber, and red bell pepper strips turns this into a spread worthy of any table. It comes together entirely from whole, plant-based ingredients, so it fits naturally into a pescatarian lifestyle without any workarounds or substitutions needed. Whether you're feeding a crowd or just want something genuinely good to snack on, this one delivers.
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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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