Name: Creamy Lentils with Sun-Dried Tomatoes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian-inspired
Ingredients: 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; ½ cup sun dried tomatoes, chopped; oil from a jar of sundried tomatoes, for cooking (approximately 3 tbsp); 2 tsp fennel seeds, crushed; 1 tbsp Italian seasoning; 1 tsp smoked paprika; 3 tbsp tomato paste; 2 cups (480 ml) vegetable stock; ¾ cup (180 ml) heavy (double) cream; 1 cup (100 g) parmesan, pecorino or Italian hard cheese, grated; 1 bunch basil, chopped; lemon wedges, for squeezing

Jump to Recipe· 4.8 from 43 reviews

If you’re on the hunt for a hearty, comforting dish that’s bursting with flavor and velvet-smooth texture, let me introduce you to my absolute favorite: Creamy Lentils with Sun-Dried Tomatoes Recipe. This fan-freaking-tastic dish has that warm, cozy vibe you crave on chilly nights, but it’s fresh enough to enjoy any time you’re in the mood for a luscious twist on lentils. Trust me, once you try this, you’ll fall hard for the balance of tangy sun-dried tomatoes, fragrant spices, and creamy cheesy goodness.

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Why This Recipe Works

Deep Umami Flavor: Sun-dried tomatoes and smoked paprika create a rich, savory base that elevates humble lentils.
Creamy Texture: The addition of heavy cream and Parmesan cheese transforms the lentils into a silky, luscious dish instead of a dry stew.
Layered Aromatics: Toasted fennel seeds along with garlic and onions build a dynamic flavor profile that keeps each bite interesting.
Flexible and Easy: Whether you use dry lentils or canned, stovetop or Instant Pot, this recipe adapts to your kitchen pace.

Creamy Lentils with Sun-Dried Tomatoes, Lentil recipe with sun-dried tomatoes, hearty creamy lentil dish, savory vegan lentils, comforting lentil dinner - The image shows a close-up view of a creamy lentil dish with black lentils in a thick orange sauce, scattered throughout with pieces of sun-dried tomatoes adding red bursts. There are visible green herbs mixed in and fresh green basil leaves placed on the top for garnish. A wooden spoon is stirring the mixture, partly covered by the sauce, and a lemon wedge rests at the upper right corner. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamy Lentils with Sun-Dried Tomatoes Recipe is all about marrying simple, approachable ingredients that pack a punch when brought together. Each component has a role — from the oil that carries flavor, to the bright finish of lemon wedges. Grab quality sun-dried tomatoes packed in oil for the best aromatic base.

Oil from a jar of sun-dried tomatoes: Using this oil adds an irresistible, tomato-rich aroma and depth, so don’t skip it.
Lentils (black, brown, or green): Choose whichever you prefer; black lentils stay firmer and hold together nicely, while brown or green get creamier.
Red onion: Adds a gentle sweetness when softened, balancing the tangy tomato flavors.
Garlic cloves: Essential for that punchy, fragrant note that lifts the entire dish.
Fennel seeds, crushed: A subtle anise flavor that adds a lovely complexity without overpowering.
Italian seasoning: Brings classic herby notes, making this dish beautifully Mediterranean.
Smoked paprika: Adds warmth and a mild smokiness that pairs perfectly with sun-dried tomatoes.
Tomato paste: Concentrates the tomato flavor and thickens the sauce.
Sun-dried tomatoes, chopped: Chewy bursts of intense sweetness and acidity that give this lentil dish its unique character.
Vegetable stock: A flavorful cooking liquid that blends everything with subtle savory richness.
Heavy cream (double cream): The secret to that silky, indulgent finish that makes these lentils feel fancy.
Parmesan, pecorino, or Italian hard cheese: Adds salty, nutty depth and helps thicken the sauce.
Basil: Fresh and fragrant, the basil cuts through the richness with a bright herbal note.
Lemon wedges: Just before serving, a squeeze adds the perfect tangy lift to round out the dish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Creamy Lentils with Sun-Dried Tomatoes Recipe is — I often tweak it depending on the mood or the season. Feel free to personalize it. This is the kind of recipe that welcomes your creative fingerprints.

Variation: Sometimes I swap heavy cream for coconut milk for a dairy-free version that’s just as creamy but adds a hint of tropical warmth.
Spice Level: Add a pinch of chili flakes when sautéing the garlic if you want a gentle kick — it’s a great way to warm things up on cooler evenings.
Fresh Herbs: Try swapping out basil for fresh parsley or oregano; it changes the flavor profile in a subtle but delightful way.
Protein Boost: Stir in some cooked sausage or crispy pancetta if you want to make it extra hearty.

Step-by-Step: How I Make Creamy Lentils with Sun-Dried Tomatoes Recipe

Step 1: Cook the Lentils First

If you’re using dry lentils, start cooking them before you get too distracted by prepping everything else. For black lentils, I like using my Instant Pot because it’s fast and foolproof: cook with salted water on HIGH for 9 minutes, then let it naturally release for 10. If you’re stovetop-style, simmer for about 20 minutes until tender but still holding shape — you don’t want mush! Always rinse cooked lentils under cold water until it runs clear; this keeps the sauce from turning muddy and keeps flavors bright. If you’re using canned lentils, just rinse and drain well.

Step 2: Build the Flavor Base

Heat a large sauté pan and add a generous few tablespoons of the oil from your sun-dried tomato jar — that oil is like gold here. Keep the heat low to medium and sauté diced red onion until soft and translucent, about 5-7 minutes. Toss in crushed garlic and fry for 30 seconds until fragrant. Then, add crushed fennel seeds, stirring until you can smell that wonderful anise aroma wafting up. Quickly add a splash more oil, smoked paprika, and Italian seasoning — keep it moving so spices don’t burn and get bitter.

Step 3: Tomato Goodness

Stir in that thick, rich tomato paste and the chopped sun-dried tomatoes. Keep sautéing until everything is glossy and well combined. This mix should smell like savory tomato heaven now. I usually turn off the heat here while I finish prepping.

Step 4: Add Lentils and Simmer

After draining, add your lentils to the pan and stir to coat. Pour in your vegetable stock and cover the pan to let it simmer gently for about 10 minutes, stirring occasionally. Towards the end, take off the lid so the sauce thickens as the lentils soak up the goodness. You want a rich, saucy consistency that hugs each lentil perfectly.

Step 5: Finish with Cream, Cheese, & Basil

Turn the heat down super low and stir in heavy cream, Parmesan (or pecorino) cheese, and chopped fresh basil. Melt everything slowly while stirring so the sauce becomes silky and the basil flavor infuses gently. Cover the pan and let it rest for 5 minutes — this extra time helps the sauce thicken up beautifully. Give it one final stir and you’re ready to serve!

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Pro Tips for Making Creamy Lentils with Sun-Dried Tomatoes Recipe

Use the Sun-Dried Tomato Oil: Don’t toss that oil — it’s loaded with flavor and helps build the base of the dish, so scoop it generously into the pan.
Rinse Lentils Well: This small step keeps your sauce clean-looking and bright-tasting by washing away the stubborn cooking water color.
Low and Slow for Cream and Cheese: Adding dairy over gentle heat prevents curdling and ensures a smooth texture.
Don’t Skip the Resting Time: Letting the dish rest uncovered allows the sauce to thicken naturally without over-reducing or drying out the lentils.

How to Serve Creamy Lentils with Sun-Dried Tomatoes Recipe

Garnishes

I’m a big fan of finishing this dish with a fresh handful of torn basil leaves and a few lemon wedges on the side. The lemon juice adds just the right zing to cut through the creaminess and brightens the whole plate. A small drizzle of extra virgin olive oil on top never hurts if you want to kick it up a notch.

Side Dishes

This dish is fantastic on its own, but if you’re looking for company on the plate, I like serving it alongside crusty artisan bread or a simple green salad with a lemon vinaigrette. For heartier meals, roasted vegetables or grilled chicken pair wonderfully to round out the meal.

Creative Ways to Present

For dinner parties, I love serving the creamy lentils nestled inside roasted bell pepper halves or puff pastry shells for an elegant touch. You can also layer them as a base in a shallow bowl and top with a poached egg for a brunch twist that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover creamy lentils in an airtight container in the fridge, and they usually last 3–4 days. I find the flavors only develop more after sitting overnight, making leftovers even more delicious the next day.

Freezing

This recipe freezes well! I portion it into freezer-safe containers, leaving some space at the top for expansion. When I’m ready to enjoy, I thaw overnight in the fridge. Sometimes, I skip freezing cream-heavy recipes, but this dish holds up nicely with a quick stir when reheated.

Reheating

To reheat, gently warm your creamy lentils on the stovetop over low heat, adding a splash of stock or water to loosen the sauce if needed. Stir frequently to avoid sticking or separating. This helps restore that luscious, silky texture.

FAQs

Can I use canned lentils instead of dry?

Absolutely! Using canned lentils saves time and is just as tasty. Just make sure to rinse them well to wash away any canning liquid that might dull the flavors or alter the sauce’s consistency.
What type of cheese works best in this recipe?

Parmesan, pecorino, or any hard Italian cheese with a salty, nutty profile works beautifully. They melt well and add depth without overpowering the other flavors.
Can I make this recipe vegan?

Yes! Substitute the heavy cream with coconut cream or cashew cream and use a vegan Parmesan alternative or nutritional yeast for that cheesy flavor. The dish will still be rich and satisfying.
How do I keep the lentils creamy, not mushy?

Cook lentils just until tender but still firm to the bite (a little al dente). Avoid overcooking and give the sauce time to thicken naturally with gentle simmering. Using black lentils often helps because they hold shape better.

Final Thoughts

This Creamy Lentils with Sun-Dried Tomatoes Recipe is one of those dishes I turn to when I want comfort food that feels special without fuss. It’s easy to make, rich in flavor, and endlessly adaptable — plus, it tastes like you spent hours in the kitchen. I can’t wait for you to try this; I think you’re going to love how creamy, tangy, and fragrant those lentils turn out. Next time you want food that feels like a warm hug, this recipe’s got your back!