Vegetarian Walnut Pesto Lentil Spread
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 green or brown lentils form a hearty, protein-rich base, while a quick blitz of fresh basil, toasted walnuts, lemon juice, and garlic creates a pesto-style paste that's punchy and aromatic. A pinch of cumin and turmeric adds just enough warmth to make this feel like more than the sum of its parts. Toasting the walnuts in a dry skillet before blending is a small step that makes a big difference — it draws out their natural oils and gives the whole spread a deeper, nuttier flavor. The food processor does the heavy lifting, bringing everything together into a texture that's smooth enough to spread but still has a little body to it. It's genuinely versatile: pile it onto crackers, scoop it up with sliced vegetables, or use it as a sandwich base. Completely plant-based and built from whole, recognizable ingredients, this is the kind of recipe that makes eating without meat feel effortless and exciting.
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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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