Walnut-Crusted Artichokes with Dijon Lentils and Green Beans

Walnut-Crusted Artichokes

with Dijon Lentils and Green Beans

GET RECIPES DELIVERED
dinner

Soy-Free Summer Recipes Spring Recipes Winter Recipes Seasonal Menu High-Protein Gluten-Free Beans/Legumes Nuts Grain Bowl Dinner French
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
500
FAT
22g
CARBOHYDRATES
55g
PROTEIN
21g

MAIN INGREDIENTS

  1. ¾ cup French green lentils
  2. 13 oz artichoke hearts
  3. ½ oz fresh parsley
  4. ¼ cup walnuts
  5. 3 tbsp Follow Your Heart® Soy Free Vegenaise
  6. ¼ tsp red chile flakes
  7. 1 shallot
  8. 6 oz green beans
  9. 4 oz roasted red peppers
  10. 1 tbsp champagne vinegar
  11. 1 tsp 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 lentils, 2 cups water, and a pinch of salt to a small saucepan over high heat. Bring lentils to a boil, reduce heat to low, and simmer until tender, about 18 to 20 minutes. Drain any remaining water and empty lentils into a medium bowl.
2
Make the walnut topping
Drain the artichokes. Finely chop the parsley leaves and walnuts. In a small bowl, combine the chopped parsley, walnuts, Vegenaise, as many chile flakes as you’d like, and a pinch of salt and pepper.
3
Prepare the vegetables
Peel and mince the shallot. Trim the green beans. Finely chop the roasted red peppers.
4
Finish the lentils
Set the oven to broil on low. 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. Add the minced shallot, chopped roasted red peppers, Champagne vinegar, Dijon mustard, and 2 tbsp olive oil to the cooked lentils. Season Dijon lentils with salt and pepper and stir to combine.
5
Broil the artichokes
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 tender and walnut crust is lightly browned, about 3 to 4 minutes.
6
Serve
Zest the lemon and cut into wedges. Sprinkle the artichokes and green beans with lemon zest. Divide the Dijon lentils and green beans between plates. Top with walnut crusted artichokes. Serve with lemon wedges. Dig in!