Name: Creamy “Marry Me” Lentils Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 cup dry black, brown or green lentils (equivalent to 2.5 cups cooked or 2 cans drained and rinsed); 2 cups vegetable stock; Water and salt (for cooking lentils); Oil from a jar of sundried tomatoes (about 3 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; 3/4 cup heavy (double) cream; 1 cup parmesan, pecorino, or Italian hard cheese, grated; 1 bunch basil, chopped; Lemon wedges (for serving)

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Introduction

Creamy “Marry Me” Lentils are a comforting and flavorful dish that blends tender lentils with rich cream, cheese, and aromatic herbs. Perfect as a hearty main or a satisfying side, this recipe is easy to make and packed with delicious Mediterranean-inspired flavors.

A close-up view of a white pot filled with a creamy, orange-brown lentil stew showing many small black lentils mixed with bits of tomatoes and green spinach. The stew has a thick, rich texture with swirls of cream on the surface. A slice of white bread is dipped into the stew, held by a woman's hand with light green nail polish. A small basil leaf garnish and a wedge of lemon float on the surface near the top edge of the pot. The scene is set on a white marbled surface with another piece of bread slightly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oil from a jar of sundried tomatoes (for cooking)
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)
2 tsp fennel seeds (crushed)
1 tbsp Italian seasoning
1 tsp smoked paprika
3 tbsp tomato paste
1/2 cup sun dried tomatoes (chopped)
2 cups vegetable stock
3/4 cup heavy (double) cream
1 cup parmesan, pecorino, or Italian hard cheese
1 bunch basil (chopped)
Lemon wedges (for squeezing)

Instructions

Step 1: If using dry lentils, cook them first. For black lentils on the stovetop, combine 1 cup lentils with 3.5 cups salted water and simmer for about 20 minutes until soft but still slightly firm. In an Instant Pot, cook 1 cup lentils with 1.75 cups salted water on HIGH for 9 minutes, then let natural release for 10 minutes.
Step 2: Heat a few tablespoons of oil from your sundried tomato jar in a large deep-sided sauté pan over low-medium heat. Add the diced onion and cook until soft. Add the crushed garlic and sauté for another 30 seconds until fragrant.
Step 3: Add the crushed fennel seeds and sauté until fragrant. Quickly add a little more oil, smoked paprika, and Italian seasoning. Stir for a few moments on low heat to release the aromas without burning the spices.
Step 4: Stir in the tomato paste and chopped sundried tomatoes, cooking until they’re well combined with the onion, garlic, spices, and oil. Turn off the heat and set the pan aside.
Step 5: Drain the cooked lentils using a fine sieve (one suited for icing sugar is ideal). Rinse the lentils under cold water until the water runs clear to avoid a muddy sauce color.
Step 6: Return the pan to heat and add the drained lentils. Stir to combine evenly with the sautéed mixture.
Step 7: Pour in the vegetable stock and bring the mixture to a simmer. Cover the pan initially, then uncover during the last couple of minutes to let the sauce thicken as the lentils absorb the liquid. Simmer for about 10 minutes total.
Step 8: Lower 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 is wilted into the sauce.
Step 9: Let the lentils sit covered for 5 minutes to thicken further. Give it a final stir before serving. Offer lemon wedges on the side for squeezing to add a fresh, bright finish.

Tips & Variations

Use any variety of hard Italian cheese you prefer, such as pecorino romano or parmesan, for different flavor nuances.
For a dairy-free version, substitute the cream with coconut or cashew cream and omit the cheese.
Add a pinch of chili flakes with the spices for a subtle heat.
Fresh thyme or oregano can be used in place of basil for a different herb profile.

Storage

Store leftover lentils in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock or cream if the sauce thickens too much. This dish does not freeze well because of the cream.

How to Serve

A white pot filled with a thick, creamy orange sauce mixed with many small black lentils and pieces of red tomato, with a swirl of cream on top and a few green basil leaves placed as garnish, along with a lemon wedge resting on the edge of the pot. A wooden spoon is partly dipped into the sauce, lifting some lentils and tomato chunks. The pot is on a white marbled surface with two lemon halves and slices of bread in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Just drain and rinse them well to remove excess starch and prevent a muddy flavor.

Is this dish vegetarian and vegan friendly?

The recipe is vegetarian but not vegan due to the cream and cheese. To make it vegan, substitute with plant-based cream alternatives and vegan cheese or nutritional yeast.