Lentil-Walnut "Bolognese" Fettuccine with Artichoke Mixed Greens

Directions

1. Rinse all produce and herbs, then pat dry.
2. Chop carrot and celery into small dice and place in a bowl; dice the tomato and add to the bowl.
3. Peel and finely dice the onion; add to the bowl.
4. Heat a medium saucepan over medium heat, then swirl in a little oil to coat the bottom.
5. Add the chopped vegetables and the dried oregano and pepper; cook, stirring occasionally, until they begin to soften, about 4–5 minutes.
6. Stir in the tomato sauce, water, lentils, and walnuts; bring to a boil, then reduce heat and simmer gently, stirring occasionally, until the lentils are tender, about 18 minutes.
7. Meanwhile, bring a second medium pot of salted water to a boil and cook the fettuccine until just tender, about 8–10 minutes; drain.
8. Mince the garlic and whisk it with mayonnaise, white wine vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper to form the dressing.
9. Slice the artichokes and toss them with the dressing in a bowl; rip the parsley leaves, discard stems, and finely chop the leaves.
10. When the lentils are soft, mash them with a potato masher until semi-smooth, about 1 minute.
11. Add the drained pasta and half the parsley to the sauce; toss to coat and remove from heat. Reserve remaining parsley for garnish.
12. Toss the mixed greens with the artichoke dressing to form a salad.
13. Plate the pasta and salad, top the pasta with the remaining parsley, and serve.