Lentil & lemon fettuccine
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Lentil & lemon fettuccine

By Celia Brooks Brown

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

  • Prep:10 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 511
  • fat 16g
  • saturates 9g
  • carbs 76g
  • sugars 6g
  • fibre 6g
  • protein 21g
  • salt 0.28g

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

Method

  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.

  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.

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