Vegan Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant dip brings together two powerhouse components — silky cooked red lentils and a rough-chopped walnut basil pesto — into something that feels far more special than your average party spread. The lentils simmer with turmeric until completely soft and creamy, giving the base a gorgeous golden hue and a subtle earthiness that pairs beautifully with the bright, garlicky pesto swirled in. Raw walnuts add richness and body to the pesto without any dairy, so the whole thing comes together as genuinely creamy and satisfying using only whole-food, plant-based ingredients. A hit of fresh lemon juice keeps everything lively, and a drizzle of good olive oil on top before serving makes it look like something you'd order at a restaurant. The rainbow of carrot sticks, celery, cucumber, and red bell pepper strips alongside means you've got a complete, colorful snack or appetizer ready to go with zero compromise. It's the kind of recipe that quietly converts skeptics — nobody misses anything, because there's nothing missing.
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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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