Name: Lentil-Walnut "Bolognese" Fettuccine with Artichoke Mixed Greens
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; ¾ cup brown lentils, dried; 3 medium carrots; 3 sticks celery; 425 g fettuccine pasta; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ (142 g) pkg spring mix (mixed greens); 3 tomatoes; 3 (213 ml) cans tomato sauce; ⅓ cup walnuts; 1 ½ medium yellow onions; basil, dried; black pepper; Dijon mustard; extra virgin olive oil; mayonnaise; oregano, dried; pure maple syrup; salt; white wine vinegar

Lentil-Walnut "Bolognese" Fettuccine with Artichoke Mixed GreensLentil-Walnut "Bolognese" Fettuccine with Artichoke Mixed Greens — a 40-minute dinner recipe with 21 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

¾ cup brown lentils, dried

3 medium carrots

3 sticks celery

425 g fettuccine pasta

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ (142 g) pkg spring mix (mixed greens)

3 tomatoes

3 (213 ml) cans tomato sauce

⅓ cup walnuts

1 ½ medium yellow onions

basil, dried

black pepper

Dijon mustard

extra virgin olive oil

mayonnaise

oregano, dried

pure maple syrup

salt

white wine vinegar

Instructions

Wash and dry the fresh produce.

Peel, trim, and small dice carrots; trim and small dice celery. Place both in a large bowl.

Medium dice tomatoes; add to the bowl with the carrot and celery.

Peel, halve, and small dice onions; add to the bowl.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until starting to soften, 5-6 minutes. (Reserve bowl for later use.)

Add tomato sauce, water, lentils, and walnuts to the pot; stir to combine the bolognese. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until lentils are soft, about 20 minutes.

While the bolognese is cooking, fill another large pot about halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain pasta in a colander.

Meanwhile, peel and mince garlic; place in the reserved bowl. Add mayo, vinegar, Dijon, maple syrup, and spices; whisk to combine the dressing.

Drain and thinly slice artichokes; add to the bowl with the dressing and set aside.

Shave parsley leaves off the stems; discard stems and mince the leaves.

When the lentils are soft, use a potato masher to mash the bolognese until semi-smooth, about 2 minutes.

Add drained pasta and half of the parsley to the pot with the bolognese, then toss to combine; remove from heat. (Reserve remaining parsley for garnish.)

Add mixed greens to the bowl with the dressing and toss to combine the salad.

To serve, divide pasta and salad between plates; top pasta with remaining parsley and enjoy!

Open this recipe in Flambette