Vegan red lentil and pistachio spread

Main Dish
2 servings
40 min
30 min
Very Easy


Number of serving: 2
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


  • In a medium pot over medium-high heat, bring vegetable stock and bay leaves to a boil. Add lentils, stir well and reduce heat to a simmer. Cook, stirring occasionally, until almost all of water has evaporated and lentils begin to break down. Drain. Combine well with next 6 ingredients. Transfer to a serving bowl, garnish and serve with pita or bagel chips, toasts or crackers.


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