Description

Creamy “Marry Me” Lentils is a comforting and flavorful vegetarian dish featuring slow-simmered lentils cooked with sundried tomatoes, aromatic spices, and finished with a luscious blend of cream, cheese, and fresh basil. Perfect for a hearty dinner that combines rich textures with a touch of zest from lemon wedges.

Ingredients

Scale

Lentils and Prep

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

Vegetables and Aromatics

1 small red onion, finely diced
6 cloves garlic, crushed
½ cup sun dried tomatoes, chopped

Spices and Seasonings

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

Liquids and Dairy

2 cups (480 ml) vegetable stock
¾ cup (180 ml) heavy (double) cream
1 cup (100 g) parmesan, pecorino or Italian hard cheese, grated

Fresh Herbs and Garnish

1 bunch basil, chopped
lemon wedges, for squeezing

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Instructions

Cook Lentils: If using dry lentils, cook them first. For stovetop, simmer 1 cup lentils with 3.5 cups salted water for 20 minutes until tender but slightly al dente. If using an Instant Pot, cook 1 cup lentils with 1.75 cups salted water on HIGH for 9 minutes, then natural release for 10 minutes.
Sauté Aromatics: In a large deep-sided sauté pan, heat a few tablespoons of oil from the sundried tomato jar over low-medium heat. Add diced onions and cook until soft. Add crushed garlic and sauté for 30 seconds until fragrant.
Add Spices: Add crushed fennel seeds and sauté until fragrant. Quickly add extra oil, smoked paprika, and Italian seasoning, cooking a few moments to release aroma without burning.
Incorporate Tomato Ingredients: Stir in tomato paste and chopped sundried tomatoes, mixing well with the aromatics and spices. Turn off heat and set aside.
Drain and Rinse Lentils: Drain cooked or canned lentils in a fine sieve to remove cooking water. Rinse with cold water until clear to prevent sauce discoloration.
Combine Lentils and Simmer: Add lentils to the pan with the sautéed mixture and turn heat back on. Pour in vegetable stock, cover, and simmer for 10 minutes. Uncover for last 2 minutes to thicken the sauce.
Add Dairy and Herbs: Lower heat to very low. Stir in heavy cream, grated cheese, and chopped basil until cheese melts and basil wilts into the sauce.
Rest and Serve: Cover and let the dish sit for 5 minutes to thicken further. Stir again, then serve with fresh lemon wedges for squeezing over.

Notes

For faster cooking, use canned lentils, but always rinse well to remove excess sodium and bitterness.
If you prefer, substitute heavy cream with coconut cream for a dairy-free version, adjusting diet accordingly.
The oil from the jar of sundried tomatoes adds extra flavor; if unavailable, use olive oil plus chopped sundried tomatoes.
Lemon wedges brighten the dish—don’t skip this garnish as it balances the creamy richness.
The lentils should be cooked just tender and slightly firm to hold texture well during simmering.
Use a fine sieve to rinse lentils to avoid losing them down the drain.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 5 g
Sodium: 400 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 10 g
Protein: 15 g
Cholesterol: 45 mg