with Dijon Lentils and Green Beans
Artichokes pair beautifully with anything creamy. In this recipe, we top them with a crunchy walnut crust to take the veggies to another level. Then, we pair the artichokes with satisfying Dijon lentils and roasted green beans that bring a good crunch!
- ¾ cup French lentils
- 1 can artichoke hearts
- Fresh parsley
- ¼ cup walnuts
- 3 tbsp Follow Your Heart® Vegenaise®
- ¼ tsp red chile flakes
- 1 shallot
- 6 oz green beans
- 4 oz roasted red peppers
- 2 tsp Champagne vinegar
- 1 packet Dijon mustard
- 1 lemon
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Baking sheet
- Small saucepan
Add the French green lentils, 2 cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 18 to 20 minutes. Drain any remaining water and add lentils to a medium bowl.
Finely chop the parsley leaves. Finely chop the walnuts. In a small bowl, combine the chopped parsley and walnuts, Vegenaise, as much of the red chile flakes as you’d like, and a pinch of salt and pepper.
Set the oven to broil on high and drain the artichokes. Transfer artichokes to a baking sheet cut-side up and toss with 1 tbsp olive oil and a pinch of salt and pepper. Broil until crispy on the edges, about 6 to 8 minutes. Peel and mince the shallot. Finely chop the roasted red peppers. Trim the green beans.
Add the minced shallot, roasted red peppers, Champagne vinegar, Dijon mustard, and 2 tbsp olive oil to the bowl with the cooked lentils. Season Dijon lentils with salt and pepper and stir to combine.
Move the artichokes to one side of the baking sheet. Add the green beans to the other side, toss in residual oil and sprinkle with salt and pepper. Top the artichokes with the walnut mixture. Broil until green beans are just tender and walnut crust is toasted, about 3 to 4 minutes.
Zest the lemon onto the walnut-crusted artichokes and green beans. Divide the Dijon lentils and green beans between plates. Top with walnut-crusted artichokes. Cut the lemon into wedges and serve.