Lentil & lemon fettuccine


Lentil & lemon fettuccine

Lentil & lemon fettuccine
Lentil & lemon fettuccine

This simple peasant-style dish is hugely satisfying and packed with protein, plus it’s unusual and interesting enough to entertain with.


SERVES 4- 25 minutes

– 300g/10oz fettuccine or linguine.

– 50g/2oz butter.

– 1 medium onion, chopped.

– 3 garlic cloves, chopped.

– 400g can puy or brown lentils, drained and rinsed.

– zest and juice 1 lemon.

– large handful coriander, leaves and stems roughly chopped.

– 150g tub low-fat Greek yogurt.


Step 1:
Cook the pasta according to the pack instructions or until al dente.

Step 2:
Meanwhile, melt the butter in a frying pan over a medium heat and add the onion. Cook until softened, then add the garlic for 2 minutes. Stir in the lentils to heat through.

Step 3:
Drain the pasta and return it to the pan. Stir in the lentil mixture with the lemon zest and juice, coriander and yogurt and some seasoning.

Note : PER SERVING 511 kcals, protein 21g, carbs 76g, fat 16g, sat fat 9g, fibre 6g, sugar 6g, salt 0.28g

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