Vegan Red Lentil and Pistachio Spread

Yield: approximately 3 cups

I took this deliciously different spread to a lovely Easter feast today (see Vegan Quinoa Pilaf with Leeks, Edamame, Red Chard and Mushrooms). The recipe is the result of my accidentally overcooking the lentils. I substituted edamame in the pilaf and created this winning spread from the lentils. You ‘gotta love those happy accidents. And I know you’ll love this dish too.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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  1. Heather Iacobacci-Miller

    This sounds sooo good. Yum. Thanks for sharing. I love reading your recipes.

  2. Thanks, Heather. It's my pleasure. I love having you check in. The recipe is a great one: so easy and a crowd pleaser that is not something anyone has had.

  3. Keri - I Eat Trees

    Looks so good and I actually have red lentils in the pantry! Thanks for the recipe! 🙂

  4. You are more than welcome, Keri. Clearly that's a sign that you need to make this recipe!

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