Combine lentils, 2 cups water, and a pinch of salt to medium saucepan over high heat. Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender, 18 to 24 minutes. Drain any remaining water and transfer cooked lentils to medium bowl.

Combine walnuts, parsley, mayo, and a pinch of salt and pepper in small bowl.

Position oven rack in middle of oven and set broiler to high. Add artichoke hearts, 1 tbsp olive oil, and a pinch of salt and pepper to baking sheet and toss. Broil until artichoke heart edges are crispy, 4 to 8 minutes. (TIP: All broilers are different. Watch carefully to ensure food doesn’t burn.)

Add roasted red peppers, shallot, vinegar, Dijon mustard, and 2 tbsp olive oil to cooked lentils. Stir Dijon lentils and season to taste with salt and pepper.

Remove baking sheet from oven, and move roasted artichoke hearts to one side and top with walnut mixture. Add zucchini to other side, toss in residual oil, and add a pinch of salt and pepper. Return baking sheet to oven and broil until walnut crust is toasted and zucchini is browned in places, 4 to 6 minutes.

Sprinkle lemon zest on roasted artichokes and zucchini. Divide Dijon lentils and zucchini between plates. Top with walnut crusted artichokes. Serve with lemon wedges. Dig in!

To “sort” the lentils (as noted in the ingredients list) means to look for and discard any naturally occurring debris or stones.For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.