Lentil & lemon fettuccine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 140g Puy or brown lentils
- 300g dried fettuccineor linguine
- 50g butter
- 1 medium onionchopped
- 3 garlic cloveschopped
- zest and juice 1 lemon
- large handful corianderleaves and stems roughly chopped
- 150g tub Greek yogurt
Nutrition: per serving
- kcal511
- fat16g
- saturates9g
- carbs76g
- sugars6g
- fibre6g
- protein21g
- salt0.28glow
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.
