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Creamy “Marry Me” Lentils Recipe

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★★★★★

4.3 from 20 reviews

Creamy “Marry Me” Lentils is a comforting and flavorful dish combining tender lentils simmered in a rich tomato and cream sauce infused with sundried tomatoes, garlic, fennel, and Italian herbs. This hearty vegetarian recipe comes together in about 40 minutes and offers a luxurious twist on traditional lentils with creamy cheese and fresh basil, perfect served with a squeeze of lemon for brightness.

Ingredients

Scale

Lentils

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

Sauce

  • Oil from a jar of sundried tomatoes (a few tablespoons 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
  • 1/2 cup sundried 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, start cooking them first so they can simmer while prepping other ingredients. For black lentils in an Instant Pot, combine 1 cup lentils with 1.75 cups salted water, cook on HIGH for 9 minutes, then naturally release for 10 minutes. On stovetop, simmer 1 cup lentils with 3.5 cups salted water for about 20 minutes until tender but slightly firm to the bite.
  2. Sauté aromatics: In a large deep sauté pan, heat a few tablespoons of oil from the sundried tomato jar over low to medium heat. Add diced onion and cook gently until soft. Add crushed garlic and sauté for another 30 seconds until fragrant.
  3. Add spices: Stir in crushed fennel seeds and sauté until releasing aroma. Quickly add a little more oil along with smoked paprika and Italian seasoning. Cook briefly, stirring constantly to distribute the spices and prevent burning.
  4. Incorporate tomato elements: Add tomato paste and chopped sundried tomatoes to the pan. Stir and cook until well combined with the onions, garlic, spices, and oil. Turn off the heat and set aside.
  5. Drain and rinse lentils: Once cooked or if using canned lentils, drain them using a fine sieve and rinse under cold water until clear. This step removes excess starch and dark cooking water to keep the sauce bright and clean.
  6. Add lentils to pan: Return the pan to medium heat and add the drained lentils, mixing thoroughly with the sautéed mixture.
  7. Simmer with stock: Pour in vegetable stock and bring to a simmer. Cover the pan initially and cook for about 10 minutes, uncovering in the last 2 minutes to allow the sauce to thicken as the lentils absorb liquid.
  8. Finish with cream, cheese, and basil: Over very low heat, stir in heavy cream, grated cheese, and chopped basil until the cheese melts completely and the basil wilts into the sauce.
  9. Rest and serve: Cover the pan and let the lentils sit for 5 minutes to thicken further. Give it a final stir and serve with lemon wedges to squeeze over for a bright, fresh contrast.

Notes

  • Use oil from the jar of sundried tomatoes for added flavor in the sauté base.
  • Rinsing lentils after cooking is crucial to ensure a clean, bright sauce.
  • Adjust cream and cheese quantities to your preference for more or less richness.
  • Lemon wedges add a lovely fresh acidity that balances the creamy sauce.
  • This dish can be made with different types of lentils, though cooking times will vary.
  • For a vegan option, substitute cream and cheese with plant-based alternatives.

Keywords: creamy lentils, marry me lentils, vegetarian lentil recipe, Italian lentils, sundried tomatoes, creamy tomato lentils, basil lentils

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