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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.

Ingredients

Scale

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

Find it online: https://lieblingsmahlzeit.com/creamy-marry-me-lentils-recipe/