Vegan red lentil and pistachio spread

Name: Vegan red lentil and pistachio spread
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 2
Cuisine: En
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

Main Dish

2 servings

Very Easy

1 h 10 m

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

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Preparation

Preparation40 min

Cook time30 min

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.