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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
Combine lentils and sauce: Return pan to heat and add lentils, stirring to mix thoroughly.
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.
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.
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