Name: Creamy ""Marry Me"" Lentils
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Oil from a jar of sun-dried tomatoes (for cooking); 1 cup dry black, brown or green lentils (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 fresh basil, chopped; Lemon wedges, for squeezing

Description

These Creamy “Marry Me” Lentils are the perfect comfort food dish with a romantic twist. Loaded with protein-packed lentils, sweet sun-dried tomatoes, rich cream, and bold Italian spices, this hearty recipe delivers indulgent flavors in every bite. Whether you’re serving it for a cozy weeknight dinner or trying to impress someone special, this dish brings elegance to the table with minimal effort.

Ingredients

Scale

Oil from a jar of sun-dried tomatoes (for cooking)
1 cup dry black, brown or green lentils (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 fresh basil, chopped
Lemon wedges, for squeezing

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Instructions

If using dry lentils, cook them first. Instant Pot: 1 cup lentils + 1.75 cups salted water, cook on HIGH for 9 minutes, natural release for 10 minutes.
Stovetop: 1 cup lentils + 3.5 cups salted water, simmer for about 20 minutes until tender.
Heat a few tablespoons of oil from your sun-dried tomato jar in a large sauté pan over medium heat. Sauté onions until soft, then add garlic. Cook 30 seconds more.
Stir in fennel seeds, smoked paprika, and Italian seasoning. Cook for a few more moments, being careful not to burn the spices.
Add tomato paste and chopped sun-dried tomatoes, mixing well. Turn off heat while lentils finish cooking.
Once lentils are ready, drain and rinse them. Add to the pan and turn heat back on. Mix well.
Pour in vegetable stock and simmer for 10 minutes, partially covered. Uncover for the final 2 minutes to let the sauce thicken.
Stir in cream, cheese, and chopped basil over low heat. Let everything melt and combine.
Cover and let sit for 5 minutes to thicken. Stir once more, then serve with lemon wedges.

Notes

Want extra flavor? Use sun-dried tomato oil generously for richness.
To make it lighter, reduce the amount of cream or use a dairy-free alternative.
These lentils pair wonderfully with crusty bread, rice, or even roasted vegetables.
Store leftovers in the fridge for up to 3 days or freeze for later.

Prep Time: 20 minutes
Cook Time: 20 minutes