Shellfish 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, giving the base a silky, golden richness that pairs beautifully with the herby, garlicky pesto blended right in. Raw walnuts add a subtle nuttiness and body, while fresh lemon juice keeps everything bright and lively. The whole thing comes together in a food processor, so the effort is minimal but the result looks genuinely impressive on a table. Surrounded by crisp carrot sticks, celery, cucumber, and red bell pepper strips, it's a spread that's as colorful as it is delicious. Every single ingredient here is naturally free from ocean-sourced proteins, so there's no label-scanning or substitution stress involved — just wholesome, plant-based goodness from start to finish. Whether you're hosting a crowd or just snacking on a weeknight, this dip is the kind of thing people hover around until it's completely gone.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!