Lentil & lemon fettuccine

Lentil & lemon fettuccine

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(8 ratings)

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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
511
protein
21g
carbs
76g
fat
16g
saturates
9g
fibre
6g
sugar
6g
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

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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.

Recipe from Good Food magazine, May 2010

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Comments

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jcmitcham's picture

Delicious and easy. Added some chicken i had left over, like the idea of crumbling feta on top

quietone's picture
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Really delicious. I could eat this every day.

chavenay1's picture

Easy recipe. I chose brown lentils v PUY to save costs. One thing -be careful on lentil quanity - I would recommend using a third less than the recipe suggests to avoid them dominating the taste of the dish. Also, I used healthy low fat natural yoghurt as opposed to greek yoghurt - again to reduce costs but my view was that it enhanced the dish. Works well with the lemon.

mildura's picture
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I really really wanted to enjoy this but it just didn't work for me. I used puy lentils and maybe it works better with brown lentils but i'll be taking this one out of my binder. On the bright side, it cost hardly anything to make and was ready in no time, nothing ventured, nothing gained...

babsfazekas's picture
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Hooray for strore-cupboard recipes and not having to leave the house! Used spring onions and lime as that was what I had knocking about the pantry, worked fine. Sprinkled a bit of feta on top just because I had it. Tasty, nutritious, a good one to remember for future lazy days.

amandajane55's picture

Excellent recipe, couldn't recommend it enough. Used canned lentils as I was short of time - just heated them through with the onion mixture.

gabba92's picture
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tad bit boring!! went down well though :)

sninkle's picture
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Absolutely gorgeous. Much better than I expected. I'm going to try adding some flakey white fish as well. Works beautifully with gluten free pasta too.

291076's picture
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Really delicious and a good store-cupboard standby.

bethocallaghan's picture
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Surprisingly tasty - the name doesn't really give it justice. Instead of Corriander I used a mixture of thyme, oregano and chives.

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