Whole 30 Pesto-Walnut Red Lentil Dip with Veggie Dippers

Total time45 min

Prep time15 min

Cook time20 min

Whole 30 Pesto-Walnut Red Lentil Dip with Veggie Dippers

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Ingredients

6 servings

For the dip

1 cup red lentils, rinsed
2 ½ cups water
½ tsp ground turmeric
McCormick Gourmet Organic Ground Turmeric - 1.37 Oz Morton & Bassett Turmeric Spice Islands Turmeric Spicely Organic Turmeric, 1.7 oz Frontier Co Op Turmeric Root, Ground 16 Oz
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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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