Walnut Crusted Artichokes with Dijon Lentils & Green Beans

Walnut Crusted Artichokes

with Dijon Lentils & Green Beans

dinner

Soy-Free Summer Recipes Spring Recipes Winter Recipes High-Protein Gluten-Free Beans/Legumes Nuts Dinner French
SERVINGS
2 2
PREP & COOK TIME
45 min
CALORIES
470
FAT
22g
CARBOHYDRATES
49g
PROTEIN
20g

MAIN INGREDIENTS

  1. ¾ cup French green lentils
  2. ½ oz fresh parsley
  3. 13.75 oz artichoke hearts
  4. ¼ cup walnuts
  5. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  6. ½ 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 (6 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
  • Zester or microplane

INSTRUCTIONS

1
Cook the lentils

Add the French lentils, 2 cups (4 cups) water, and a pinch of salt to a medium saucepan over high heat. Bring lentils to a boil, reduce heat to low, and simmer until tender, 18 to 20 minutes. Drain any remaining water and add lentils to a medium bowl.

2
Make the walnut topping

Finely chop the parsley leaves and walnuts. In a medium bowl, combine the chopped parsley, chopped walnuts, Vegenaise, as much of the chile flakes as you’d like, and a pinch of salt and pepper. Drain the artichokes.

3
Prepare the vegetables

Peel and mince the shallot(s). Trim the green beans. Drain and finely chop the 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 (2 tbsp) olive oil and a pinch of salt and pepper. Broil until crispy on the edges, 6 to 8 minutes. Add the minced shallot, chopped red peppers, Champagne vinegar, Dijon mustard, and 2 tbsp (4 tbsp) olive oil to the cooked lentils. Taste, and add salt as necessary.

5
Add the green beans

Move the crisped artichokes to one side of the baking sheet. Add the green beans to the other side, toss in the residual oil, and sprinkle with salt and pepper. Top the crisped artichokes with the walnut mixture. Broil until green beans are tender and walnut topping is lightly browned, 3 to 4 minutes.

6
Serve

Zest the lemon(s) and cut into wedges. Sprinkle lemon zest over the broiled artichokes and green beans. Divide the Dijon lentils and green beans between bowls. Top with walnut crusted artichokes. Serve with lemon wedges. Bon appétit!