Rice Free Walnut Pesto Lentil Spread

Total time50 min

Prep time15 min

Cook time25 min

5.0

(21)

This spread is earthy, herby, and deeply satisfying — the kind of thing you'll want to keep in the fridge at all times for snacking, spreading, or scooping up with whatever you have on hand. Simmered lentils form the hearty base, blended with a fragrant walnut pesto built from fresh basil, toasted walnuts, bright lemon juice, and warm spices like cumin and turmeric. Toasting the walnuts before they hit the food processor is a small step that makes a big difference, coaxing out a rich, nutty depth that ties the whole spread together. The result is mostly smooth but still has a little texture — substantial enough to hold its shape on a cracker without feeling heavy or dense. It's a naturally grain-free option that doesn't rely on any fillers or starchy binders, so every bite is just clean, whole-food flavor. Serve it with sliced vegetables or your favorite crackers, finish with a drizzle of good olive oil and a handful of fresh parsley, and it looks like something you'd order at a restaurant.

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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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