Creamy “Marry Me” Lentils Recipe

Introduction

This creamy “Marry Me” lentils recipe delivers a rich, comforting dish that’s full of flavor and easy to prepare. With a blend of fragrant spices, sun-dried tomatoes, and a luscious cheesy cream sauce, it makes a perfect meal for any day of the week.

Ingredients

• Oil from a jar of sundried tomatoes (for cooking)
• 1 cup dry black, brown or green lentils (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 them first. For black lentils: use an Instant Pot with 1 cup lentils and 1.75 cups salted water on HIGH for 9 minutes, then natural release for 10 minutes. On stovetop, simmer 1 cup lentils in 3.5 cups salted water for about 20 minutes until tender but slightly firm.
2. Step 2: In a large deep sauté pan, heat a few tablespoons of sundried tomato oil over low-medium heat. Sauté the finely diced onion until soft, then add crushed garlic and cook for about 30 seconds until fragrant.
3. Step 3: Add crushed fennel seeds and sauté until fragrant. Quickly stir in a bit more oil, smoked paprika, and Italian seasoning. Cook briefly to release aromas without burning the spices.
4. Step 4: Stir in tomato paste and chopped sundried tomatoes, cooking until well combined with the onion, garlic, spices, and oil. Turn off heat and set aside briefly.
5. Step 5: Drain cooked or canned lentils using a fine sieve and rinse under cold water until the water runs clear to avoid muddying the sauce.
6. Step 6: Add the rinsed lentils to the pan and return the heat to medium. Stir them into the sauce evenly.
7. Step 7: Pour in the vegetable stock and bring to a simmer. Cover the pan initially, then uncover for the last few minutes as the sauce thickens and lentils absorb the liquid—about 10 minutes total.
8. Step 8: Reduce heat to very low, stir in the cream, cheese, and chopped basil until the cheese melts and basil wilts into the sauce.
9. Step 9: Let the lentils rest covered for 5 minutes to thicken, then stir once more. Serve hot with fresh lemon wedges to squeeze over.

Tips & Variations

• Use the oil from sun-dried tomatoes for extra flavor, or substitute with olive oil if unavailable.
• Swap out heavy cream for coconut cream for a dairy-free option with a different but pleasant richness.
• Try adding a pinch of chili flakes for some heat or fresh thyme in place of basil for a herbal twist.
• Rinse lentils thoroughly to keep the sauce bright and avoid a muddy taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of vegetable stock or water to loosen the sauce if it has thickened. This dish does not freeze well due to the cream and cheese.

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 can save time. Just rinse them thoroughly before adding to the sauce to remove excess sodium and any canning liquid.

Is this recipe suitable for vegans?

To make this dish vegan, substitute the heavy cream with a plant-based alternative like coconut or cashew cream, and use a vegan cheese or nutritional yeast instead of parmesan.

Creamy “Marry Me” Lentils Recipe

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★★★★★

4.5 from 136 reviews

Creamy ‘Marry Me’ Lentils is a comforting and flavorful vegetarian dish featuring tender lentils simmered in a rich tomato and cream sauce infused with sundried tomatoes, fennel, smoked paprika, and fresh basil. This hearty recipe combines aromatic spices and melting cheese to create a luscious, satisfying meal perfect for lunch or dinner.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Lentils

• 1 cup dry black, brown or green lentils (or 2 cans drained and rinsed, about 2.5 cups cooked)
• Salted water for cooking lentils

For the Sauce

• Oil from a jar of sundried tomatoes (a few tablespoons for cooking)
• 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 basil (chopped)
• Lemon wedges (for squeezing, to serve)

Instructions

1. Cook Lentils: If using dry lentils, cook them first. For black lentils, in an Instant Pot, combine 1 cup lentils with 1.75 cups salted water, cook on HIGH for 9 minutes, then naturally release for 10 minutes. Stovetop method: simmer 1 cup lentils with 3.5 cups salted water for about 20 minutes until lentils are tender yet slightly al dente.
2. Sauté Aromatics: Heat a few tablespoons of sundried tomato oil in a large, deep saute pan over low-medium heat. Sauté the finely diced red onion until soft, then add crushed garlic and cook for another 30 seconds until fragrant.
3. Toast Spices: Add crushed fennel seeds to the pan and sauté until aromatic. Quickly add extra oil if needed, then add smoked paprika and Italian seasoning. Continue sautéing briefly to release their fragrance, being careful not to burn the spices.
4. Add Tomato Elements: Stir in the tomato paste and chopped sundried tomatoes into the pan, mixing thoroughly with the aromatic base. Turn off the heat and set aside while preparing the lentils.
5. Prepare Lentils: Drain cooked lentils in a fine sieve (icing sugar sieve preferred over pasta colander) and rinse under cold water until water runs clear. This removes color and prevents sauce muddiness.
6. Combine Lentils and Sauce: Add the rinsed lentils to the pan, then place the pan back on medium heat and mix well with the tomato and spice mixture.
7. Simmer Sauce: Pour in the vegetable stock and bring to a simmer. Cover the pan initially, then uncover during the last few minutes of the 10-minute simmer to thicken the sauce as lentils absorb the liquid.
8. Add Cream and Cheese: Lower the heat and gently stir in the heavy cream, grated cheese, and chopped basil. Heat until the cheese melts and the basil wilts, forming a creamy, cohesive sauce.
9. Rest and Serve: Cover the pan and let the lentils sit for 5 minutes to thicken up further. Give the dish a final stir and serve immediately with lemon wedges for squeezing over the top, adding a bright, fresh acidity.

Notes

• If using canned lentils, adjust cooking time accordingly and skip the soaking step.
• Maintain low to medium heat during sautéing to avoid burning spices and garlic.
• Using oil from sundried tomatoes enhances flavor but can be substituted with olive oil if unavailable.
• For a vegan version, substitute cream and cheese with plant-based alternatives.
• Rinsing lentils after cooking is essential to avoid a muddy sauce color and off flavors from cooking water.
• Serve with crusty bread or over rice for a complete meal.

Keywords: creamy lentils, marry me lentils, vegetarian lentil recipe, Italian lentil dish, sundried tomato lentils, creamy lentil sauce