- 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
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.
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.