Lupin Free Walnut Pesto Lentil Spread

Total time50 min

Prep time15 min

Cook time25 min

5.0

(21)

This earthy, vibrant spread layers the brightness of fresh basil and lemon with the warmth of toasted walnuts, cumin, and turmeric — all anchored by tender, protein-rich lentils. Toasting the walnuts before blending is a small step that makes a big difference, coaxing out a deeper, nuttier flavor that runs through every bite. The food processor does the heavy lifting, bringing everything together into a spread that's creamy but still has enough texture to feel satisfying and substantial. It holds its shape beautifully on a spoon, which makes it just as at home on a grazing board as it is scooped onto crackers or alongside crisp sliced vegetables. For anyone navigating lupin sensitivities, this kind of dip can be a minefield at the store — many commercial spreads and dips sneak in lupin flour as a protein booster, especially in European-style products. Here, every ingredient is straightforward and easy to verify, so you can serve it with total confidence. It's the kind of recipe that disappears fast at a gathering, and nobody needs to know it was built with dietary needs in mind.

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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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