Instant Pot Green Lentil and Roasted Walnut Dip

Name: Instant Pot Green Lentil and Roasted Walnut Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 1 cup (200 g) green lentils (French lentils), rinsed, rinsed in a fine-mesh strainer; 2½ cups (600 ml) vegetable or chicken broth; 1 cup (120 g) raw walnuts, lightly toasted, toasted in a dry skillet until fragrant, roughly chopped; 3 tablespoons (45 ml) pomegranate molasses; 3 cloves (15 g) garlic cloves, minced, minced; 3 tablespoons (45 ml) extra-virgin olive oil; 1 teaspoon (5 g) ground cumin; to taste kosher salt; to taste freshly ground black pepper; ½ cup (80 g) pomegranate seeds (arils), fresh, for garnish; ¼ cup (15 g) fresh mint leaves, roughly chopped, for garnish; ¼ cup (30 g) roasted walnuts, coarsely chopped, for garnish

From the MyKitchenBank Kitchen

A vibrant Turkish-inspired dip combining tender green lentils with toasted walnuts, pomegranate molasses, and fresh mint. Made quickly in the Instant Pot, this meze is perfect for entertaining. Creamy yet textured, tart and nutty, it's served warm or at room temperature with pita bread or vegetables.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: About 2½ cups (600 ml)

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Ingredients

8 servings

1 cup (200 g) green lentils (French lentils), rinsed, rinsed in a fine-mesh strainer
2½ cups (600 ml) vegetable or chicken broth
1 cup (120 g) raw walnuts, lightly toasted, toasted in a dry skillet until fragrant, roughly chopped
3 tablespoons (45 ml) pomegranate molasses
3 cloves (15 g) garlic cloves, minced, minced
3 tablespoons (45 ml) extra-virgin olive oil
1 teaspoon (5 g) ground cumin
to taste kosher salt
to taste freshly ground black pepper
½ cup (80 g) pomegranate seeds (arils), fresh, for garnish
¼ cup (15 g) fresh mint leaves, roughly chopped, for garnish
¼ cup (30 g) roasted walnuts, coarsely chopped, for garnish

Equipment (6)

Instant Pot (6-quart minimum)
Dry skillet or baking sheet for toasting walnuts
Food processor or blender
Measuring cups and spoons
Fine-mesh strainer
Medium bowl

Steps

Before you start

Toast the walnuts in a dry skillet first so they're ready to blend
Measure out your lentils and rinse them well
Have all ingredients prepped and within reach before starting the Instant Pot

1
Toast the walnuts
- Heat a dry skillet over medium heat.
- Add the 1 cup (120 g) of raw walnuts and toast for 3–4 minutes, stirring frequently, until fragrant and lightly browned.
- Transfer to a bowl to cool slightly, then roughly chop about ¾ cup (90 g) for blending and reserve ¼ cup (30 g) for garnish.
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Ready when: Walnuts are fragrant and light golden
Tip: Toast walnuts before cooking to deepen their flavor and prevent a raw taste in the finished dip
2
Sauté aromatics
- Press the 'Sauté' button on the Instant Pot set to 'Normal' heat.
- Add 1 tablespoon of the olive oil and let it heat for 1 minute.
- Add the 3 minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly so it doesn't burn.
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Ready when: Garlic is fragrant and light golden, not browned
Tip: Don't skip sautéing the garlic—it removes the raw bite and builds deep flavor
3
Add lentils and broth
- Add the 1 cup (200 g) of rinsed green lentils and 1 teaspoon of ground cumin.
- Stir well for 30 seconds to toast the cumin.
- Pour in the 2½ cups (600 ml) of broth, stirring to make sure no lentils stick to the bottom of the pot.
- Cancel the sauté function.
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Ready when: Ingredients are evenly mixed, no dry lentils visible
Tip: Stir the bottom of the pot thoroughly to prevent the burn notice—this is crucial for Instant Pot success
4
Pressure cook
- Close the lid and set the valve to 'Sealing'.
- Press 'Pressure Cook' (or 'Manual') and set for 12 minutes on high pressure.
- The pot will take about 3–4 minutes to reach pressure before the timer starts.
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Ready when: Pot beeps to signal pressure cooking is complete
Tip: Green lentils hold their shape better than red or brown when pressure cooked, giving the dip a pleasant texture
5
Release pressure and drain
- When the cooking cycle completes, manually release the pressure by carefully moving the valve to 'Venting'.
- Wait 2 minutes, then open the lid away from your face.
- The lentils should be very tender.
- Using a fine-mesh strainer, drain any excess liquid, reserving about ¼ cup (60 ml) of the cooking liquid for blending.
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Ready when: Lentils are soft and easily break apart when pressed with a fork
Tip: Reserve some cooking liquid to control the dip's consistency—you can add it back during blending if needed
6
Blend into dip
- Transfer the drained, cooked lentils and garlic to a food processor.
- Add the ¾ cup (90 g) of chopped roasted walnuts, 3 tablespoons (45 ml) of pomegranate molasses, the remaining 2 tablespoons (30 ml) of olive oil, and ¼ cup (60 ml) of the reserved cooking liquid.
- Pulse until you reach your desired texture—you can make it smooth and creamy or leave it slightly chunky.
- Taste and season with salt and black pepper to your preference.
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Ready when: Dip reaches your preferred consistency—smooth with some walnut texture, or rustic and chunky
Tip: Add cooking liquid gradually; you can always add more if the dip is too thick, but you can't remove it
7
Transfer and season
- Transfer the dip to a serving bowl.
- Taste again and adjust seasoning with more salt, pepper, or pomegranate molasses as desired.
- The flavor should be nutty, tangy, and slightly earthy.
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Ready when: Dip is well-seasoned and balanced in flavor
Tip: Taste as you go—the pomegranate molasses can vary in tartness, so add gradually
8
Garnish and serve
- Drizzle the top of the dip with a little extra olive oil (about 1 teaspoon).
- Scatter the reserved ¼ cup (30 g) of chopped roasted walnuts over the top, followed by the pomegranate seeds (arils) and fresh mint leaves.
- Serve warm or at room temperature with warm pita bread, vegetable crudités, or crackers.
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Ready when: Dip is beautifully garnished and ready to serve
Tip: Add garnishes just before serving so the pomegranate seeds stay bright and the mint stays fresh

Good to know

Tips

Toast your walnuts before adding to the Instant Pot—this is the key to deep, nutty flavor without any raw, bitter edge.
Green (French) lentils hold their shape better than red or brown varieties, giving this dip a pleasant, slightly rustic texture rather than a smooth purée.
The pomegranate molasses is essential to Turkish flavor; it's widely available in specialty and Middle Eastern markets. If you can't find it, the lemon-honey substitute works, but it won't taste quite as authentic.
Serve this dip warm or at room temperature—both work beautifully. If making ahead, let it sit at room temperature for 30 minutes after reheating so the flavors meld.

Make ahead

You can make the dip (through step 7) up to 3 days ahead. Store it covered in the refrigerator. Reheat gently on the stovetop over low heat or in the microwave (30 seconds, stirring), then garnish fresh just before serving.

Storage & reheating

Room temperature (1–2 hours): covered. Refrigerator (up to 3 days): in an airtight container; reheat gently before serving. Freezer (up to 1 month): without garnish; thaw overnight in the fridge and reheat gently.

Substitutions

pomegranate molasses → Lemon juice (3 tablespoons / 45 ml) mixed with 1 tablespoon honey. Pomegranate molasses adds authentic tang and depth, but this combination provides tartness and sweetness as an alternative.
raw walnuts, lightly toasted → Toasted almonds or hazelnuts. Both have a similar toasted flavor and texture. Almonds will be slightly more delicate; hazelnuts richer and earthier.
fresh mint leaves → Flat-leaf parsley or cilantro. Parsley is milder and more herbaceous; cilantro adds a brighter, slightly citrusy note.
green lentils (French lentils), rinsed → Brown lentils, cooked for 10 minutes instead of 12. Brown lentils are slightly softer and earthier; reduce cooking time slightly since they break down faster.