Linguine with Artichokes and Lentils Recipe - Forks Over Knives

Ingredients

• ¾ cup coarsely chopped shallots (3 shallots)
• ½ cup low-sodium vegetable broth
• 4 cloves garlic, coarsely chopped (1 tablespoon)
• 12 oz. dry whole wheat linguine or angel hair pasta
• 1 12-oz. package frozen artichoke hearts, thawed and chopped, or one 14-oz. can, drained and chopped
• 2 cups cooked French green lentils
• 2 tablespoons white balsamic vinegar
• 2 tablespoons capers, drained
• 1 tablespoon chopped fresh oregano
• 2 teaspoons lemon zest
• ¼ teaspoon sea salt
• ¼ teaspoon crushed red pepper
• Lemon wedges