Lentil & lemon fettuccine

Health score
21%
Lentil & lemon fettuccine
55 min.
4
539kcal

Suggestions


Looking for a delightful and wholesome dish that marries the earthy richness of lentils with the bright zest of lemon? Look no further than our Lentil & Lemon Fettuccine! This incredible recipe is not only delicious but also packed with nutrients, making it perfect for a bustling lunch, a satisfying dinner, or even as a side dish at your next gathering.

The combination of tender fettuccine entwined with perfectly cooked Puy or brown lentils creates a harmonious blend of textures, while the zesty lemon and aromatic coriander elevate the dish to new heights. With just a touch of butter and creamy Greek yogurt, this meal offers a lovely indulgence while remaining healthy with its balanced caloric breakdown—making it a guilt-free pleasure.

Whether you're a seasoned cook or a novice in the kitchen, our straightforward instructions will guide you through every step of the process, ensuring your dining table is graced with a vibrant and enticing meal in just 55 minutes. Ideal for sharing with family or friends, this recipe yields four generous servings, making it as perfect for cozy weeknights as it is for festive occasions.

Gather your ingredients, put on your apron, and prepare to impress with a dish that beautifully celebrates the flavors of lentils and lemon in every bite!

Ingredients

  • 140 brown lentils 
  • 300 fettuccine barilla dried
  • 50 butter 
  • medium onion chopped
  •  garlic cloves chopped
  •  lemon zest 
  • large handful coriander roughly chopped
  • 150 greek yogurt 

Equipment

  • frying pan
  • sauce pan
  • sieve

Directions

  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.
  2. Drain thoroughly and keep warm.
  3. 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

Calories539kcal
Protein17.84%
Fat23.36%
Carbs58.8%

Properties

Glycemic Index
51.9
Glycemic Load
25.76
Inflammation Score
-7
Nutrition Score
24.118260922639%

Flavonoids

Catechin
0.12mg
Luteolin
0.01mg
Isorhamnetin
1.38mg
Kaempferol
0.18mg
Myricetin
0.04mg
Quercetin
6.15mg
Gallocatechin
0.05mg

Nutrients percent of daily need

Calories:539.34kcal
26.97%
Fat:14.03g
21.58%
Saturated Fat:7.42g
46.37%
Carbohydrates:79.44g
26.48%
Net Carbohydrates:65.59g
23.85%
Sugar:4.61g
5.13%
Cholesterol:91.75mg
30.58%
Sodium:113.76mg
4.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.11g
48.22%
Selenium:66.32µg
94.74%
Manganese:1.19mg
59.37%
Fiber:13.85g
55.41%
Folate:198.51µg
49.63%
Phosphorus:404.68mg
40.47%
Vitamin B1:0.46mg
30.71%
Magnesium:94.37mg
23.59%
Iron:4.22mg
23.44%
Zinc:3.4mg
22.7%
Vitamin B6:0.44mg
22.02%
Copper:0.43mg
21.59%
Potassium:629.91mg
18%
Vitamin B5:1.63mg
16.29%
Vitamin B2:0.26mg
15.51%
Vitamin B3:2.64mg
13.18%
Calcium:103.55mg
10.36%
Vitamin A:443.01IU
8.86%
Vitamin B12:0.5µg
8.35%
Vitamin C:6.48mg
7.86%
Vitamin K:6.25µg
5.95%
Vitamin E:0.78mg
5.19%
Vitamin D:0.22µg
1.5%