Walnut-Crusted Artichokes with Dijon Lentils and Green Beans

Walnut-Crusted Artichokes

with Dijon Lentils and Green Beans

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dinner

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!

Winter Recipes Fall Recipes Soy-Free High-Protein Gluten-Free Nuts Beans/Legumes Dinner French
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
560
FAT
22g
CARBOHYDRATES
67g
PROTEIN
23g

MAIN INGREDIENTS

  1. ¾ cup French lentils
  2. 1 can artichoke hearts
  3. Fresh parsley
  4. ¼ cup walnuts
  5. 3 tbsp Follow Your Heart® Vegenaise®
  6. ¼ tsp red chile flakes
  7. 1 shallot
  8. 6 oz green beans
  9. 4 oz roasted red peppers
  10. 2 tsp Champagne vinegar
  11. 1 packet Dijon mustard
  12. 1 lemon
  13. 3 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: Tree Nuts
Nutrition

TOOLS

  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Cook the lentils
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.
2
Make the walnut crust
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.
3
Prepare the vegetables
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.
4
Finish the lentils
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.
5
Finish the artichokes and green beans
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.
6
Serve
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.