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Creamy “Marry Me” Lentils Recipe

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4.2 from 90 reviews

This Creamy ‘Marry Me’ Lentils recipe features tender lentils simmered in a rich and flavorful sauce made with sun-dried tomatoes, garlic, fennel seeds, smoked paprika, and Italian herbs. Finished with heavy cream, parmesan cheese, and fresh basil, this comforting dish is perfect as a hearty main or a satisfying side, offering a blend of creamy textures and bold Mediterranean-inspired flavors.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • Oil from a jar of sun-dried tomatoes (for cooking) – a few tablespoons
  • 1 cup dry black, brown or green lentils (or 2 cans lentils, 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, grated
  • 1 bunch fresh basil, chopped
  • Lemon wedges, for squeezing

Instructions

  1. Cook the Lentils: If using dry lentils, prepare them first so they cook while you prepare other ingredients. For black lentils, cook 1 cup lentils with salted water either in an Instant Pot on HIGH for 9 minutes followed by a 10-minute natural release, or stovetop by simmering in 3.5 cups salted water for about 20 minutes until tender but slightly al dente.
  2. Sauté Onions and Garlic: Heat a few tablespoons of sun-dried tomato oil in a large deep sauté pan over low to medium heat. Add finely diced red onions and cook until soft. Then add crushed garlic and sauté for an additional 30 seconds until fragrant.
  3. Add Spices: Add the crushed fennel seeds and sauté until fragrant. Quickly stir in a little extra oil followed by smoked paprika and Italian seasoning. Cook briefly to release aromas, taking care not to burn the spices.
  4. Incorporate Tomato Paste and Sun-dried Tomatoes: Stir in tomato paste and chopped sun-dried tomatoes until well combined with the onion and spice mixture. Remove from heat and set aside.
  5. Prepare Lentils: Drain cooked or canned lentils using a fine sieve, rinsing under cold water until clear to remove any discoloration and prevent muddying the sauce.
  6. Add Lentils to Pan: Return the pan to heat and add the drained lentils. Mix thoroughly to coat lentils with the sauce base.
  7. Simmer with Vegetable Stock: Pour in vegetable stock and bring to a simmer. Cover the pan initially, then uncover in the last few minutes, allowing the sauce to thicken as lentils absorb the liquid. Simmer for about 10 minutes.
  8. Finish with Cream, Cheese, and Basil: Lower heat to very gentle. Stir in heavy cream, grated parmesan or pecorino, and chopped basil. Cook just until cheese melts and basil wilts into the sauce.
  9. Rest and Serve: Cover and let the lentils sit for 5 minutes to thicken further. Stir again before serving. Serve with fresh lemon wedges to squeeze over for brightness.

Notes

  • Rinsing the lentils after cooking or draining canned lentils prevents the sauce from becoming discolored or muddy.
  • You can substitute the heavy cream with a plant-based cream alternative for a lighter, dairy-free version.
  • Adjust the seasoning by tasting before serving, adding salt or more spices if needed.
  • The recipe works well with any variety of lentils, though cooking times may vary.
  • Using oil from sun-dried tomatoes adds extra depth and flavor compared to plain olive oil.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

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