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Creamy “Marry Me” Lentils Recipe

Creamy "Marry Me" Lentils Recipe
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★★★★★

5.1 from 27 reviews

Creamy ‘Marry Me’ Lentils is a comforting and flavorful dish featuring tender lentils cooked in a rich, spiced tomato and sundried tomato sauce, finished with creamy cheese, fresh basil, and a bright squeeze of lemon juice. This hearty vegetarian meal is perfect for a cozy dinner and offers a delicious twist on traditional lentil recipes with aromatic spices and creamy textures.

Ingredients

Scale

Base Ingredients

  • Oil from a jar of sundried tomatoes (for cooking) – 3 tbsp
  • 1 cup dry black, brown, or green lentils (or 2 cans drained and rinsed, approx. 3 cups)
  • 1 small red onion, finely diced
  • 6 cloves garlic, crushed

Spices & Seasonings

  • 2 tsp fennel seeds, crushed
  • 1 tbsp Italian seasoning
  • 1 tsp smoked paprika

Tomato & Stock

  • 3 tbsp tomato paste
  • 1/2 cup sun dried tomatoes, chopped
  • 2 cups vegetable stock

Cream & Cheese

  • 3/4 cup heavy (double) cream
  • 1 cup parmesan, pecorino, or Italian hard cheese, grated

Finishing Touches

  • 1 bunch basil, chopped
  • Lemon wedges (for squeezing)

Instructions

  1. Cook the Lentils: If using dry lentils, cook them first as they need time. For black lentils, in an Instant Pot combine 1 cup lentils with 1.75 cups salted water; cook on HIGH for 9 minutes, then natural release for 10 minutes. On stove, simmer 1 cup lentils with 3.5 cups salted water for about 20 minutes until tender but slightly firm.
  2. Sauté Aromatics: In a large deep-sided sauté pan, heat a few tablespoons of sundried tomato oil over low-medium heat. Add finely diced red onion and cook gently until soft. Add crushed garlic and sauté for 30 seconds more until fragrant.
  3. Add Spices: Stir in crushed fennel seeds and sauté until fragrant. Quickly add extra oil if needed along with smoked paprika and Italian seasoning, stirring a few moments while keeping heat low to release flavors without burning spices.
  4. Incorporate Tomatoes: Add tomato paste and chopped sun dried tomatoes, sauté until thoroughly mixed with onion, garlic, spices, and oil, then remove from heat and set aside temporarily.
  5. Prepare Lentils: Drain cooked lentils in a fine sieve and rinse under cold water until water runs clear, this prevents dark cooking water from affecting the sauce color.
  6. Add Lentils to Sauce: Return pan to heat and add lentils, stirring gently to combine with tomato mixture.
  7. Simmer: Pour in vegetable stock and bring to a simmer. Cover pan initially, then uncover in last couple of minutes to allow sauce to thicken as lentils absorb the liquid, simmer for about 10 minutes total.
  8. Finish with Cream and Cheese: Lower the heat and stir in heavy cream, grated cheese, and chopped basil, cooking gently until cheese melts and basil wilts into the sauce, creating a creamy texture.
  9. Rest and Serve: Cover the pan and let the lentils sit for 5 minutes to thicken further. Stir once more, then serve hot with fresh lemon wedges to squeeze over for a bright finishing touch.

Notes

  • If using canned lentils, omit the cooking step but rinse thoroughly to remove excess sodium and prevent muddy sauce.
  • Adjust seasoning to taste, especially salt after adding cheese, as parmesan and pecorino are salty.
  • Substitute heavy cream with coconut cream for a dairy-free version, but it will alter the flavor.
  • The fennel seeds add a subtle anise flavor; crush them well to release aroma.
  • Serve this lentil dish as a main or alongside crusty bread or a fresh salad for a complete meal.
  • Leftovers store well in the fridge for up to 3 days and reheat gently to maintain creaminess.

Nutrition

Keywords: lentils, creamy lentils, vegetarian dinner, sundried tomatoes, Italian lentils, comfort food, easy lentil recipe, basil lentils

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