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

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Preparation

• 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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