Xanthan Gum Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant dip brings together earthy red lentils and a punchy walnut-basil pesto into something that feels way more exciting than your average party spread. The lentils simmer down into a naturally creamy, velvety base — no thickeners or stabilizers needed, just whole ingredients doing exactly what they're supposed to do. That makes it a genuinely great option for anyone avoiding xanthan gum, since the smooth texture comes entirely from well-cooked lentils and the richness of olive oil and walnuts blended together. The pesto layer adds brightness from fresh basil, a hit of lemon, and a gentle warmth from red pepper flakes if you're into a little heat. Everything comes together in a food processor, so the effort is minimal but the result looks and tastes like something you'd find at a really good mezze table. Served alongside crisp carrots, celery, cucumber, and red bell pepper strips, it's colorful, satisfying, and genuinely hard to stop eating.
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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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