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Creamy “Marry Me” Lentils Recipe

Creamy “Marry Me” Lentils Recipe
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★★★★★

5.2 from 11 reviews

This Creamy “Marry Me” Lentils recipe is a luscious and comforting dish featuring tender lentils simmered in a flavorful tomato and fennel-spiced sauce, enriched with cream, sun-dried tomatoes, and Italian cheese. Perfect as a hearty vegetarian main or a side, it combines aromatic spices, fresh basil, and a touch of lemon for a vibrant finish.

Ingredients

Scale

Cooking Lentils

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

Sauce and Flavorings

  • Oil from a jar of sundried tomatoes (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
  • ½ cup sundried tomatoes, chopped
  • 2 cups (480 ml) vegetable stock

Finishing Ingredients

  • ¾ cup (180 ml) heavy (double) cream
  • 1 cup (100 g) parmesan, pecorino or Italian hard cheese, grated
  • 1 bunch fresh basil, chopped
  • Lemon wedges, for squeezing

Instructions

  1. Cook the Lentils: Begin by cooking your lentils if using dry. For black lentils, cook 1 cup with salted water either in an Instant Pot on HIGH for 9 minutes followed by a 10-minute natural release or stovetop by simmering in 3.5 cups salted water for about 20 minutes until tender but still firm.
  2. Prepare the Base: Heat a few tablespoons of oil from the jar of sundried tomatoes in a large deep-sided sauté pan over low-medium heat. Sauté the finely diced red onion until soft, then add the crushed garlic and cook for another 30 seconds until fragrant.
  3. Add Spices: Stir in the crushed fennel seeds and cook until aromatic. Then add a little more oil along with the smoked paprika and Italian seasoning. Sauté briefly on low heat to release the spice aromas without burning.
  4. Incorporate Tomato Elements: Add the tomato paste and chopped sundried tomatoes to the pan and mix thoroughly with the onion, garlic, spices, and oil. Turn off the heat and set aside while preparing the lentils.
  5. Drain and Rinse Lentils: Once lentils are cooked, drain them using a fine sieve and rinse under cold water until the water runs clear to avoid discoloring the sauce.
  6. Combine Lentils and Sauce: Add the rinsed lentils to the sauté pan and turn the heat back on. Stir to combine evenly.
  7. Simmer with Stock: Pour in the vegetable stock and allow the mixture to simmer gently for 10 minutes. Cover the pan initially, then uncover for the last few minutes to thicken the sauce as the lentils absorb liquid.
  8. Add Cream, Cheese, and Basil: Reduce the heat to very low and stir in the heavy cream, grated cheese, and chopped basil. Cook gently until the cheese melts and the basil wilts into the creamy sauce.
  9. Rest and Serve: Remove from heat and let the lentils sit covered for 5 minutes to thicken further. Stir once more before serving. Offer lemon wedges to squeeze over the dish for a bright, fresh finish.

Notes

  • Using oil from the sundried tomatoes jar adds depth and a subtle tomato flavor; do not substitute with plain oil for the best taste.
  • Cooking lentils from dry is preferred for optimal texture, but canned lentils can be used in a pinch—just be sure to rinse well to remove excess salt and starch.
  • Adjust cream amount to dietary preferences or substitute with a non-dairy cream alternative for a lighter or vegan variation.
  • For a spicier kick, add crushed red pepper flakes with the fennel seeds and spices.
  • Leftovers store well in the refrigerator for up to 3 days and taste great reheated gently on the stove.

Nutrition

Keywords: creamy lentils, marry me lentils, vegetarian lentil recipe, sun-dried tomato lentils, Italian lentil dish, creamy tomato lentils

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