Lentil Recipes

Creamy Lemon & Lentil Linguine recipe

Lentils add bags of flavour and a bit of texture to regular dishes, making them an excellent addition to pasta dishes. This linguine is smooth and creamy, with little bites of flavour and texture from the lentils. Serve with a green salad or with some garlic bread.


  • 300g dried linguine
  • 140g puy lentils
  • 1 onion
  • 3 garlic cloves
  • Zest and juice of one lemon
  • 50g butter
  • 150g creme fraiche
  • Large handful fresh parsley, chopped
  • Salt and pepper

Method of Preparation:

  1. Finely dice the onion and mince the garlic cloves.

  2. Rinse the lentils and place into a saucepan with plenty of salted water. Simmer for 30 minutes until tender, then drain.

  3. Meanwhile, cook the pasta according to packet instructions in boiling salted water.

  4. Melt the butter over a medium heat. Once melted, add the onion and fry until soft and sweet, and then add the garlic. Cook until fragrant.

  5. Combine cooked pasta, lentils, onion, garlic, creme fraiche, lemon juice, zest, chopped parsley and salt and pepper to taste in a bowl.

Use double cream or yoghurt in place of the creme fraiche if you like - you could also use some softened cream cheese. Recipe serves 6.

Author: Laura Young.

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300gabout 11 oz (10.5819 oz based on 0.035273 ounces in a gram)
140gabout 5 oz (4.93822 oz based on 0.035273 ounces in a gram)
50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)
150gabout 5 oz (5.29095 oz based on 0.035273 ounces in a gram)


Published: March 19, 2012
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