Yeast Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant dip brings together creamy red lentils and a bold walnut-basil pesto in a way that feels indulgent but is built entirely from whole, straightforward ingredients. The lentils simmer with turmeric until they're completely soft and almost silky, then get blended right into the rough-chopped pesto for a dip that's rich, herby, and deeply satisfying. Fresh lemon juice and garlic keep everything bright, while the walnuts add a subtle earthiness that makes this feel more like a spread you'd find at a fancy mezze table than a simple snack. Because every component is made from scratch — no packaged shortcuts, no fermented additives — there's nothing hidden to worry about, which is genuinely rare for a dip this flavorful. The rainbow of carrot sticks, celery, cucumber, and red bell pepper strips alongside gives you plenty of crunch to scoop up every last bit. It's the kind of appetizer that disappears fast, so you might want to double the batch.
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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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