Lentil & lemon fettuccine

Prep: 10 mins Cook: 45 mins


Serves 4
This simple peasant-style dish is hugely satisfying and packed with protein

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal511
  • fat16g
  • saturates9g
  • carbs76g
  • sugars6g
  • fibre6g
  • protein21g
  • salt0.28g
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  • 140g Puy or brown lentils



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 300g dried fettuccine or linguine
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 medium onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, chopped
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • large handful coriander, leaves and stems roughly chopped
  • 150g tub Greek yogurt


  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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Comments (13)

russell_b21's picture

It's become my favourite pasta dish especially now the weather has turned a little warmer. Added a thinly sliced chilli when you add the garlic. As someone else commented needed to add some water to thin out the sauce. Use good quality fettuccine which means the sauce sticks to it and an organic lemon and you can't go wrong.

vrog's picture

This is one of those dishes that's greater than the sum of its parts. Fairly dull ingredients work perfectly together. Yum.

Cbartrim's picture

Love this dish! I found I needed to add some of the pasta water to keep the sauce from being too thick.

jcmitcham's picture

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

quietone's picture

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

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

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

tad bit boring!! went down well though :)

sninkle's picture

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

Really delicious and a good store-cupboard standby.

bethocallaghan's picture

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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