Anti Inflammatory Walnut Pesto Lentil Spread
This spread is a powerhouse of feel-good ingredients that actually tastes indulgent — creamy, herby, and rich with the earthy depth of toasted walnuts and tender green lentils. The pesto-style base brings together fresh basil, extra virgin olive oil, and bright lemon juice, while ground turmeric and cumin add a warm, golden undertone that makes every bite more interesting. Walnuts are one of the most celebrated nuts for their omega-3 content, and pairing them with lentils creates a protein- and fiber-rich foundation that keeps this spread genuinely satisfying. Toasting the walnuts in a dry skillet before blending is a small step that pays off big — it deepens their flavor and makes the whole spread smell incredible. Everything gets blitzed in a food processor to a texture that's smooth but still has a little character, so it scoops beautifully onto crackers or clings to sliced vegetables without turning watery. The recipe makes 8 servings, so it's ideal for meal prep or a gathering where you want something that looks impressive but comes together with minimal fuss. A final drizzle of olive oil and a scatter of fresh parsley makes it look like it came straight from a restaurant spread.
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Learn more →Ingredients
8 servings
For the lentils
- ¾ cup green or brown lentils, rinsed
- 2 cups water
- ¼ tsp salt
For the pesto-walnut base
- 1 cup fresh basil leaves, packed
- ¾ cup raw walnuts
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 2 tbsp lemon juice (from about 1 lemon)
- 2 garlic cloves, minced
- ¼ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp salt, or to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- sliced vegetables or gluten free crackers, for serving (optional)
Instructions
- 1
Combine the rinsed lentils, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a steady simmer and cook uncovered for 20–25 minutes, until the lentils are completely tender and have absorbed most of the water.
- 2
Drain any remaining liquid through a fine-mesh strainer and spread the lentils on a plate or sheet pan. Let them cool for 10 minutes until no longer steaming.
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