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Lentil & lemon fettuccine

Lentil & lemon fettuccine

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Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal511
fat16g
saturates9g
carbs76g
sugars6g
fibre6g
protein21g
low insalt0.28g
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Ingredients

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.

Recipe from Good Food magazine, May 2010

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Overall rating

Rating: 4 out of 5.16 ratings
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