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Creamy Lentil “Marry Me” Recipe

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4.8 from 55 reviews

Creamy “Marry Me” Lentils is a rich and flavorful dish featuring tender lentils simmered in a savory sauce made with sun-dried tomatoes, Italian herbs, creamy heavy cream, and melted Parmesan cheese. This comforting yet elegant recipe is perfect as a hearty vegetarian main or a satisfying side dish, complemented by fresh basil and a squeeze of lemon for brightness.

Ingredients

Lentils

  • 1 cup dry black, brown or green lentils (2.5 cups cooked) or 2 cans drained and rinsed

Sauce and Flavorings

  • Oil from a jar of sundried tomatoes, for cooking
  • 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
  • ½ cup sun dried tomatoes, chopped
  • 2 cups (480 ml) vegetable stock
  • ¾ cup (180 ml) heavy (double) cream
  • 1 cup (100 g) parmesan, pecorino or Italian hard cheese, grated
  • 1 bunch basil, chopped
  • Lemon wedges, for squeezing

Instructions

  1. Cook the lentils: If using dry lentils, start cooking them first. For Instant Pot, combine 1 cup lentils with 1.75 cups salted water, cook on HIGH pressure for 9 minutes, then natural release for 10 minutes. For stovetop, place lentils in 3.5 cups salted water, and simmer for about 20 minutes until soft but slightly al dente. Drain and rinse lentils thoroughly to remove dark cooking water.
  2. Prepare the sauté base: In a large, deep-sided sauté pan, heat a few tablespoons of oil from the jar of sundried tomatoes over low-medium heat. Add finely diced onion and cook until soft. Add crushed garlic and sauté for 30 seconds until fragrant.
  3. Add spices: Stir in crushed fennel seeds and sauté until aromatic. Quickly add additional oil, smoked paprika, and Italian seasoning, sauté briefly on low heat to release fragrances without burning the spices.
  4. Incorporate tomato elements: Add tomato paste and chopped sun dried tomatoes, sauté until well combined with the onion, garlic, spices, and oil. Remove the pan from heat and set aside.
  5. Add lentils to sauce: Return the lentils to the pan and reheat over medium heat while stirring to mix them into the sautéed mixture.
  6. Simmer with vegetable stock: Pour in 2 cups vegetable stock and cover the pan. Let it simmer for 8 minutes covered, then uncover for the last 2 minutes to let the sauce thicken as the lentils absorb the liquid.
  7. Finish with cream, cheese, and basil: Reduce heat to very low and stir in heavy cream, grated cheese, and chopped basil until the cheese has melted and the basil wilted into the sauce.
  8. Rest and serve: Cover the pan and let the lentils rest for 5 minutes to thicken further. Stir again before serving. Serve with fresh lemon wedges for squeezing over the dish to add brightness.

Notes

  • Using oil from the sun-dried tomato jar adds extra flavor, but substitute with olive oil if unavailable.
  • Be careful not to burn the spices; keep heat low during sautéing after adding spices.
  • Rinsing cooked lentils removes excess starch and dark cooking water that can muddy the sauce.
  • This dish can be made vegetarian by ensuring the cheese used is vegetarian-friendly.
  • For a vegan version, substitute cream with coconut cream and cheese with nutritional yeast or vegan cheese alternatives.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.

Find it online: https://forkvista.com/creamy-lentil-marry-me-recipe/