Lentil-Walnut "Bolognese" Fettuccine with Artichoke Mixed Greens
- Time
- 35 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 2 (6 oz) jarsartichoke hearts, marinated
- ½ cupbrown lentils, dried
- 2 mediumcarrots
- 2 stickscelery
- 10 ozfettuccine pasta
- 2 clovesgarlic
- 1 small bunchItalian (flat-leaf) parsley
- 1 (5 oz) pkgspring mix (mixed greens)
- 2tomatoes
- 2 (8 oz) canstomato sauce
- ¼ cupwalnuts
- 1 mediumyellow onion
- basil, dried
- black pepper
- Dijon mustard
- extra virgin olive oil
- oregano, dried
- pure maple syrup
- salt
- vegan mayonnaise
- white wine vinegar
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- potato masher
- stirring spoon
- tongs
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 619
- Protein
- 22g
- Carbs
- 95g
- Fat
- 19g
- Fiber
- 14g
- Sodium
- 278mg
Method
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