Creamy “Marry Me” Lentils Recipe

Introduction

This creamy “Marry Me” lentils dish is a comforting and flavorful meal that blends tender lentils with a rich, cheesy sauce infused with sun-dried tomatoes and fragrant spices. It’s perfect for a cozy dinner and offers a delicious vegetarian option full of depth and warmth.

Ingredients

• Oil from a jar of sun-dried tomatoes (for cooking)
• 1 cup dry black, brown, or green lentils (about 2.5 cups cooked, or 2 cans drained and rinsed)
• 1 small red onion (finely diced)
• 6 cloves garlic (crushed)
• 2 tsp fennel seeds (crushed)
• 1 tbsp Italian seasoning
• 1 tsp smoked paprika
• 3 tbsp tomato paste
• 1/2 cup sun-dried tomatoes (chopped)
• 2 cups vegetable stock
• 3/4 cup heavy (double) cream
• 1 cup parmesan, pecorino, or Italian hard cheese
• 1 bunch basil (chopped)
• Lemon wedges (for squeezing)

Instructions

1. Step 1: If cooking lentils from dry, start by cooking them first. For black lentils: in an Instant Pot, combine 1 cup lentils with 1.75 cups salted water and cook on HIGH for 9 minutes, then allow a natural release for 10 minutes. On the stovetop, simmer 1 cup lentils in 3.5 cups salted water for about 20 minutes until tender but slightly al dente.
2. Step 2: In a large, deep-sided sauté pan, heat a few tablespoons of the oil from the sun-dried tomato jar over low-medium heat. Add the diced onions and cook until soft. Add the crushed garlic and sauté for another 30 seconds until fragrant.
3. Step 3: Add the crushed fennel seeds and cook until fragrant, then add a bit more oil, smoked paprika, and Italian seasoning. Sauté briefly, keeping the heat low so spices release their aroma without burning.
4. Step 4: Stir in the tomato paste and chopped sun-dried tomatoes. Cook until everything is evenly combined with the aromatics. Turn off the heat and set aside while preparing the lentils.
5. Step 5: Once cooked, drain the lentils using a fine sieve and rinse thoroughly with cold water until the water runs clear. This prevents the sauce from becoming muddy.
6. Step 6: Return the pan to heat and add the drained lentils. Stir to combine well with the sauce base.
7. Step 7: Pour in the vegetable stock and bring to a simmer. Cover the pan initially, then uncover in the last couple of minutes to thicken the sauce as the lentils absorb the liquid, about 10 minutes total.
8. Step 8: Reduce heat to very low and stir in the heavy cream, cheese, and chopped basil. Cook gently until the cheese melts and the basil wilts into the sauce.
9. Step 9: Let the lentils sit covered for 5 minutes to thicken further. Stir once more and serve with lemon wedges for squeezing over the dish to add brightness.

Tips & Variations

• Use whichever lentil variety you prefer; brown and green lentils hold their shape better than black but all work well. If using canned lentils, reduce cooking time accordingly.
• For a vegan version, substitute the cream with coconut cream or cashew cream and the cheese with a plant-based alternative.
• Add a pinch of chili flakes along with the spices for a subtle heat.
• Fresh herbs like thyme or oregano can be swapped or added alongside basil for different flavor notes.

Storage

Store leftover lentils in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable stock or water if the sauce has thickened too much. This dish can also be frozen for up to 1 month; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dry?

Yes, canned lentils work well and reduce cooking time. Make sure to drain and rinse them thoroughly to avoid a muddy sauce.

What can I substitute for heavy cream?

You can use coconut cream, cashew cream, or a plant-based cream alternative to keep the dish creamy and suitable for dairy-free diets.

Creamy “Marry Me” Lentils Recipe

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★★★★★

4.9 from 130 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Creamy “Marry Me” Lentils is a comforting and flavorful dish featuring tender black, brown, or green lentils simmered in a rich sauce made with sundried tomatoes, garlic, fennel seeds, smoked paprika, and Italian herbs. Finished with heavy cream, parmesan cheese, and fresh basil, this recipe creates a luscious, creamy texture perfect for a hearty vegetarian meal served with a squeeze of fresh lemon.

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Ingredients

Scale 1x2x3x

Lentils

• 1 cup dry black, brown, or green lentils (or 2 cans cooked lentils, drained and rinsed)

Sauce

• Oil from a jar of sundried tomatoes (for cooking, approx. 3-4 tablespoons)
• 1 small red onion, finely diced
• 6 cloves garlic, crushed
• 2 tsp fennel seeds, crushed
• 1 tbsp Italian seasoning
• 1 tsp smoked paprika
• 3 tbsp tomato paste
• 1/2 cup sundried tomatoes, chopped
• 2 cups vegetable stock
• 3/4 cup heavy (double) cream
• 1 cup parmesan, pecorino, or Italian hard cheese, grated
• 1 bunch fresh basil, chopped
• Lemon wedges (for serving)

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Instructions

1. Cook the lentils: If using dry lentils, cook them first. For black lentils, in an Instant Pot add 1 cup lentils with 1.75 cups salted water, cook on HIGH for 9 minutes, then natural release for 10 minutes. On stovetop, simmer 1 cup lentils in 3.5 cups salted water for around 20 minutes until tender but still slightly al dente.
2. Sauté aromatics: In a large deep-sided sauté pan, heat a few tablespoons of sundried tomato oil over low-medium heat. Add the diced onions and cook until soft, then add the crushed garlic and sauté for about 30 seconds until fragrant.
3. Add spices: Stir in crushed fennel seeds and sauté until fragrant. Quickly add extra oil, smoked paprika, and Italian seasoning. Sauté briefly to release aromas without burning the spices.
4. Add tomato components: Mix in tomato paste and chopped sundried tomatoes, sauté until well combined with the onion, garlic, and spices. Remove pan from heat temporarily.
5. Prepare lentils: Drain cooked or canned lentils in a fine sieve (icing sugar sieve preferred), rinse under cold water until water runs clear to avoid muddying the sauce.
6. Combine lentils and sauce: Return pan to heat and add lentils, stirring to mix thoroughly.
7. Simmer with stock: Pour in vegetable stock and bring to a simmer. Cover the pan initially and let cook for 10 minutes, uncover in the last few minutes to allow sauce to thicken as lentils absorb the liquid.
8. Add cream, cheese, and basil: Reduce heat to very low. Stir in heavy cream, grated cheese, and chopped basil until cheese melts and basil wilts into the creamy sauce.
9. Rest and serve: Cover the pan and let the dish sit for 5 minutes to thicken further. Stir gently before serving with lemon wedges for squeezing over.

Notes

• Using lentils cooked in the Instant Pot reduces active cooking time but stovetop method works well too.
• Rinsing lentils after cooking removes excess color and prevents sauce discoloration.
• Adjust cream quantity for a lighter or richer dish, or substitute with a plant-based cream for a dairy-free option.
• Lemon wedges brighten the rich flavors and add a fresh contrast.
• Use a fine sieve to drain lentils to avoid losing them through large holes.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired

Keywords: lentils, creamy lentils, sundried tomatoes, Italian seasoning, vegetarian main, comfort food, easy dinner