Lentil & lemon fettuccine

Lentil & lemon fettuccine

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(16 ratings)

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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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, questions and tips

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7th May, 2016
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.
22nd Jan, 2016
This is one of those dishes that's greater than the sum of its parts. Fairly dull ingredients work perfectly together. Yum.
1st Sep, 2014
Love this dish! I found I needed to add some of the pasta water to keep the sauce from being too thick.
21st Feb, 2014
Delicious and easy. Added some chicken i had left over, like the idea of crumbling feta on top
16th Mar, 2013
Really delicious. I could eat this every day.
1st Mar, 2013
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.
24th Jan, 2013
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...
22nd Jul, 2012
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.
6th Oct, 2011
Excellent recipe, couldn't recommend it enough. Used canned lentils as I was short of time - just heated them through with the onion mixture.
28th Feb, 2011
tad bit boring!! went down well though :)


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3rd Jul, 2017
I really enjoyed this. I added approx 200g of grated courgette after softening the onion to boost the veg content and it was tasty.
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