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

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.