Marry Me Lentils Recipe

Introduction

Marry Me Lentils is a rich, creamy, and comforting dish bursting with flavors from sun-dried tomatoes, fennel, and Italian herbs. This versatile recipe turns simple lentils into a luxurious meal perfect for any night of the week.

Ingredients

• Oil from a jar of sun-dried 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

1. Step 1: If cooking dry lentils, start boiling them before prepping other ingredients. For black lentils, use an Instant Pot with 1 cup lentils and 1.75 cups salted water 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 soft but still slightly firm.
2. Step 2: Heat a few tablespoons of the oil from the sun-dried tomato jar in a large, deep-sided sauté pan over low to medium heat. Sauté the onions until soft, then add the garlic and cook for another 30 seconds until fragrant.
3. Step 3: Add the crushed fennel seeds and sauté until fragrant. Quickly add a little more oil, smoked paprika, and Italian seasoning. Sauté gently for a few moments to release the aromas without burning the spices.
4. Step 4: Stir in the tomato paste and chopped sun-dried tomatoes. Cook until well combined with the onions, garlic, and spices. Turn off the heat and set aside.
5. Step 5: Drain cooked lentils using a fine sieve and rinse under cold water until clear. This prevents the sauce from getting muddy.
6. Step 6: Add the lentils to the pan and reheat over medium heat, stirring to combine.
7. Step 7: Pour in the vegetable stock, cover the pan, and simmer for 10 minutes. Uncover for the last few minutes to thicken the sauce as the lentils absorb the liquid.
8. Step 8: Reduce the heat to very low. Stir in the cream, grated cheese, and chopped basil until the cheese melts and the basil wilts into the sauce.
9. Step 9: Let the dish sit covered for 5 minutes to thicken. Give it a final stir and serve with fresh lemon wedges to squeeze over.

Tips & Variations

• Use the oil from sun-dried tomatoes for a rich flavor boost, but substitute with olive oil if you don’t have any.
• Try swapping cream for coconut milk for a dairy-free version with a subtle sweetness.
• Add a handful of spinach or kale at the end for extra greens.
• Serve with crusty bread or over creamy polenta for a heartier meal.

Storage

Store leftovers 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.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dry?

Yes, canned lentils work well and save cooking time. Just drain and rinse them thoroughly before adding to the sauce.

How do I make this dish vegan?

Replace the heavy cream with coconut or oat cream and use a vegan hard cheese or nutritional yeast to get that cheesy flavor.

Marry Me Lentils Recipe

Print Recipe

★★★★★

4.7 from 497 reviews

Marry Me Lentils is a rich, comforting lentil dish cooked in a creamy sun-dried tomato and aromatic spice sauce. Combining the earthiness of lentils with vibrant flavors of fennel, smoked paprika, and Italian seasoning, finished with parmesan cheese and fresh basil, this recipe makes a perfect hearty vegetarian meal that’s both satisfying and full of depth.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• Oil from a jar of sun-dried tomatoes (for cooking, approx. 3 tbsp)
• 1 cup dry black, brown, or green lentils (or 2 cans drained and rinsed, approx. 2.5 cups cooked)
• 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 other hard Italian cheese, grated
• 1 bunch fresh basil, chopped
• Lemon wedges (for squeezing at serving)

Instructions

1. Cook the lentils: If using dry lentils, cook them first so they are ready when you finish the sauce. 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. For stovetop, simmer 1 cup lentils in 3.5 cups salted water for about 20 minutes until tender but still slightly al dente.
2. Sauté aromatics: In a large deep sauté pan, heat a few tablespoons of the sun-dried tomato oil over low-medium heat. Add diced red onion and cook until soft. Add crushed garlic and sauté for about 30 seconds until fragrant.
3. Add spices: Toss in crushed fennel seeds and sauté until fragrant, then quickly add a splash more oil along with smoked paprika and Italian seasoning. Stir and sauté briefly to fully release flavors without burning the spices.
4. Incorporate tomato elements: Mix in tomato paste and chopped sun-dried tomatoes, sautéing until fully combined with the onion, garlic, and spices. Turn off heat and set aside momentarily.
5. Drain and rinse lentils: Once cooked (or if using canned), drain lentils through a fine sieve to avoid losing any grains. Rinse thoroughly until water runs clear to prevent discoloring the sauce.
6. Add lentils to pan: Return heat to medium and stir lentils into the sautéed tomato and spice mixture, mixing well to combine.
7. Simmer with stock: Pour in vegetable stock and bring to a simmer. Cover the pan initially, then uncover for the last few minutes to allow the sauce to thicken as the lentils absorb the liquid. Simmer uncovered for about 10 minutes total.
8. Finish with cream and cheese: Reduce heat to very low and stir in heavy cream, grated cheese, and chopped fresh basil. Stir gently until cheese melts and basil wilts into the sauce, creating a creamy, flavorful mixture.
9. Rest and serve: Cover the pan and let the dish sit for 5 minutes to thicken further. Give it a final stir and serve hot, garnished with lemon wedges to squeeze over for brightness.

Notes

• Using oil from sun-dried tomatoes infuses extra flavor; if unavailable, substitute with olive oil.
• Lentils can be cooked ahead and refrigerated to speed up preparation.
• Adjust cream and cheese quantities to make it lighter or richer as desired.
• For a vegan version, substitute cream with coconut cream or cashew cream and use vegan cheese alternatives.
• Be careful not to burn the spices; cooking them on low heat preserves their full aroma.

Keywords: lentils, creamy lentils, vegetarian, sun-dried tomatoes, Italian seasoning, comfort food, easy dinner