Vegan red lentil and pistachio spread

Ingredients

• 2 cups vegetable stock
• 1-2 bay leaves
• 1 cup red lentils
• 1 cup roasted and lightly salted pistachios, finely processed
• 1 tablespoon walnut oil
• 4-5 tablespoons plain soy yogurt
• coarse sea or kosher salt to taste
• freshly ground black pepper to taste
• leaves from one sprig of fresh oregano, minced