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Creamy “Marry Me” Lentils Recipe

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★★★★★

4.9 from 103 reviews

Creamy “Marry Me” Lentils is a rich, comforting dish featuring tender lentils cooked in a savory blend of sundried tomato oil, aromatic spices, tomato paste, and finished with cream, cheese, and fresh basil. This flavorful recipe combines Italian seasoning with smoky paprika and fennel seeds for a hearty sauce that pairs perfectly with a bright squeeze of lemon.

Ingredients

Scale

For the Lentils

  • 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)

For the Sauce

  • 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

Finishing Ingredients

  • 3/4 cup heavy (double) cream
  • 1 cup parmesan, pecorino, or Italian hard cheese, grated
  • 1 bunch basil, chopped
  • Lemon wedges (for serving)

Instructions

  1. Cook Lentils: If using dry lentils, start by cooking them. For black lentils in an Instant Pot, combine 1 cup lentils with 1.75 cups salted water and cook on HIGH pressure for 9 minutes, then allow a 10-minute natural release. For stovetop cooking, combine lentils with 3.5 cups salted water and simmer for approximately 20 minutes until soft but slightly al dente.
  2. 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 finely diced red onion and sauté until soft. Then add crushed garlic and sauté for another 30 seconds until fragrant.
  3. Add Spices: Add crushed fennel seeds and sauté until fragrant. Quickly add a little extra sundried tomato oil, smoked paprika, and Italian seasoning. Continue to sauté briefly on low heat, ensuring spices are well distributed without burning.
  4. Incorporate Tomato Paste and Sundried Tomatoes: Stir in tomato paste and chopped sundried tomatoes. Sauté until fully combined with the aromatics and spices. Turn off heat and set aside.
  5. Prepare Lentils: Drain cooked or canned lentils in a fine sieve (icing sugar sieve preferred over pasta colander). Rinse lentils until water runs clear to prevent the sauce from discoloring.
  6. Add Lentils to Pan: Return the sauté pan to medium heat and add the drained lentils to the sauce. Stir to combine.
  7. Simmer with Stock: Pour in vegetable stock and cover the pan. Allow to simmer gently for 10 minutes, uncovering for the last few minutes to thicken the sauce as the lentils absorb liquid.
  8. Add Cream, Cheese, and Basil: Lower heat to very low. Stir in heavy cream, grated cheese, and chopped basil. Continue stirring gently until the cheese melts and basil wilts into the sauce.
  9. Rest and Serve: Cover the pan and allow the dish to sit for 5 minutes to thicken further. Give it a final stir and serve hot with fresh lemon wedges for squeezing over.

Notes

  • For faster preparation, canned lentils can be used instead of dry lentils.
  • Adjust the amount of smoked paprika according to your preferred level of smokiness and heat.
  • Use high-quality sundried tomato oil for a more intense flavor.
  • Ensure not to burn the spices by keeping the heat low during sautéing.
  • This dish pairs well with crusty bread or a side salad for a complete meal.

Keywords: lentils, creamy lentils, marry me lentils, Italian lentils, sundried tomatoes, vegetarian main dish, comfort food, stovetop lentils

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