Description

This creamy “Marry Me” Lentils recipe is a rich and flavorful dish featuring tender lentils simmered in a savory tomato and spice sauce, enriched with heavy cream, parmesan cheese, and fresh basil. Perfect for a comforting vegetarian meal, it showcases a harmonious blend of Italian seasoning, smoked paprika, and fennel seeds balanced with the tang of sun-dried tomatoes and the brightness of lemon wedges.

Ingredients

Main Ingredients

Oil from a jar of sundried tomatoes (for cooking, about 3 tablespoons)
1 cup dry black, brown, or green lentils (or 2 cans drained and rinsed, approx. 3 cups canned lentils)
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 (about 1 cup)
Lemon wedges, for squeezing (about 1 lemon)

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Instructions

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 allow a natural release for 10 minutes. For stovetop, combine 1 cup lentils with 3.5 cups salted water, simmer gently for about 20 minutes until tender but slightly firm. Drain and rinse lentils thoroughly to remove cooking water and prevent discoloring the sauce.
Sauté Aromatics: In a large, deep-sided sauté pan, heat a few tablespoons of oil from the sundried tomato jar over low to medium heat. Add finely diced red onion and cook until soft, about 5 minutes. Add crushed garlic and sauté for another 30 seconds until fragrant.
Add Spices: Stir in crushed fennel seeds and sauté briefly until aromatic. Quickly add a little extra oil, then smoked paprika and Italian seasoning. Cook for a few moments on low heat to release the spices’ fragrance, being careful not to burn them.
Incorporate Tomato Paste and Sundried Tomatoes: Add tomato paste and chopped sundried tomatoes to the pan. Sauté until fully integrated with the onion, garlic, and spices mixture. Remove the pan from heat and set aside.
Prepare Lentils: After draining and rinsing, add the cooked lentils to the sauté pan. Turn heat back on to medium and stir to combine with the sautéed mixture.
Add Vegetable Stock and Simmer: Pour in 2 cups vegetable stock and bring to a simmer. Cover the pan and cook for about 10 minutes, uncovering during the last couple of minutes to allow the sauce to thicken as lentils absorb the liquid.
Finish with Cream, Cheese, and Basil: Lower the heat to very low. Stir in heavy cream, grated parmesan cheese, and chopped fresh basil. Cook gently until the cheese melts and basil wilts into the sauce, creating a creamy consistency.
Rest and Serve: Cover the pan and let the lentils rest off the heat for 5 minutes to thicken further. Give the lentils a final stir before serving. Accompany with lemon wedges to squeeze over the dish for a fresh, bright finish.

Notes

Using the oil from the jar of sundried tomatoes adds extra flavor and richness to the dish.
Rinsing cooked lentils thoroughly is crucial to avoid muddying the sauce with dark cooking water.
Adjust the cream amount based on desired richness; for a lighter option, reduce slightly or use a cream alternative.
Can be made vegan by substituting cream and cheese with plant-based alternatives.
Serve with crusty bread or over cooked pasta for a heartier meal.
Lemon juice brightens and balances the creaminess, so don’t skip the lemon wedges.

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