Pregnancy Friendly Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant dip is a powerhouse of nutrients that genuinely matter during pregnancy — red lentils bring a solid hit of plant-based protein and folate, while walnuts add omega-3 fatty acids and the kind of healthy fats that support fetal development. Fresh basil, bright lemon juice, and a golden swirl of turmeric make it taste anything but virtuous, landing somewhere between a creamy hummus and a herbaceous pesto in the best possible way. The whole thing comes together in a saucepan and a food processor, so the effort is minimal even when energy levels aren't exactly soaring. Pairing it with crisp carrots, cucumber, celery, and sweet red bell pepper strips means you're getting a rainbow of vitamins and fiber in every single bite — no extra prep required. It's the kind of snack board that feels indulgent enough to set out for guests but wholesome enough to eat straight from the bowl on a Tuesday afternoon. The lemon and garlic keep the flavors lively and fresh, so there's no heaviness or guilt — just a deeply satisfying dip you'll want to make on repeat.
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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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