Vegetarian Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant dip brings together two powerhouse components — silky red lentils and a rough-chopped walnut pesto — into something that feels far more special than your average hummus situation. The lentils simmer down with turmeric until they're completely soft and creamy, while the food processor does the heavy lifting to blend them with fresh basil, garlic, lemon juice, and toasted walnuts into a smooth, herbaceous spread. That finishing drizzle of extra virgin olive oil takes it over the top. The whole thing comes together without any meat, broth, or animal-derived shortcuts, so it's genuinely satisfying on its own terms rather than feeling like something is missing. Served alongside crisp carrots, celery, cucumber, and red bell pepper strips, it's a snack board that actually fills you up thanks to the protein and fiber packed into every scoop. A little heat from optional red pepper flakes gives it a subtle kick that keeps things interesting bite after bite. Whether you're hosting a crowd or just want something wholesome to graze on through the week, this dip earns a permanent spot in the rotation.
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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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