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Marry Me Lentils Recipe

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★★★★★

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.

Ingredients

Scale

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

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