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Puy lentils with cannellini beans and garlicky leeks

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main meal
Servings: 2
Author: Becca Heyes


  • 1 tbsp olive oil or 2tbsp water
  • 1 large leek halved lengthwise then sliced
  • 4 cloves garlic minced
  • 400 g tin of cannellini beans 240g when drained, drained
  • 250 g cooked puy lentils
  • 1/4 tsp smoked paprika
  • Salt
  • Black pepper
  • 1 tbsp extra virgin olive oil to serve
  • Fresh parsley optional, to serve


  • Heat the oil in a large frying pan or wok, and add the leek and garlic. Cook over a medium heat for about 3 minutes, until fragrant.
  • Add the cannellini beans, cooked puy lentils, and smoked paprika, and continue to cook for a further 5 minutes, stirring regularly. If the mixture seems to be drying out too much, just add a dash of water.
  • When everything is hot, season to taste, and serve drizzled with extra virgin olive oil, and with fresh parsley if desired.