Name: Lentil & lemon fettuccine
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 140g Puy or brown lentils; 300g dried fettuccine or linguine; 50g butter; 1 medium onion chopped; 3 garlic cloves chopped; zest and juice 1 lemon; large handful coriander leaves and stems roughly chopped; 150g tub Greek yogurt

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Lentil & lemon fettuccine

Lentil & lemon fettuccine

Celia Brooks Brown

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.2 out of 5.16 ratingsRate

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This simple peasant-style dish is hugely satisfying and packed with protein

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

140g Puy or brown lentils
300g dried fettuccine

or linguine
50g butter
1 medium onion

chopped
3 garlic cloves

chopped
zest and juice 1 lemon
large handful coriander

leaves and stems roughly chopped
150g tub Greek yogurt

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Nutrition: per serving

kcal511
fat16g
saturates9g
carbs76g
sugars6g
fibre6g
protein21g
salt0.28g

low

Method

step 1

Rinse the lentils in a sieve and place in a medium saucepan. Cover with plenty of water and bring to the boil, then simmer for about 30 mins until tender, adding salt to taste 10 mins into cooking time. Drain thoroughly and keep warm.
step 2

Cook the pasta, then drain and return to the pan. Meanwhile, melt the butter in a frying pan over a medium heat and add the onion. Cook until lightly golden, then add the garlic and cook until fragrant. Stir the lentils, onion and garlic, lemon zest and juice, coriander and yogurt through the cooked pasta. Finish with plenty of freshly ground black pepper and serve on warm plates.

Recipe from Good Food magazine, May 2010

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A star rating of 4.2 out of 5.16 ratings

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