LENTIL & LEMON FETTUCCINE

Lentil & lemon fettuccine image

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

Provided by Celia Brooks Brown

Time 55m

Number Of Ingredients 8

Ingredients

140g Puy or brown lentils
300g dried fettuccine or linguine
50g butter
1 medium onion , chopped
3 garlic cloves , chopped
zest and juice 1 lemon
large handful coriander , leaves and stems roughly chopped
150g tub Greek yogurt

Steps:

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.

Nutrition Facts : Calories 511 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.28 milligram of sodium