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Creamy “Marry Me” Lentils Recipe

Creamy “Marry Me” Lentils Recipe
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★★★★★

5.2 from 11 reviews

Creamy “Marry Me” Lentils is a rich and comforting dish combining tender lentils with sundried tomatoes, aromatic fennel seeds, smoked paprika, and Italian herbs, all finished with creamy heavy cream and sharp Parmesan cheese. This flavorful, luscious recipe is perfect for a hearty vegetarian meal, packed with protein and depth of flavor.

Ingredients

Scale

For the Lentils

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

For the Sauce

  • 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, rinse them well. For black lentils, cook 1 cup lentils with 1.75 cups salted water in an Instant Pot on HIGH for 9 minutes followed by a natural release of 10 minutes, or simmer 1 cup lentils with 3.5 cups salted water on the stovetop for about 20 minutes until tender but slightly firm. Drain and rinse lentils until the water runs clear. If using canned lentils, simply drain and rinse.
  2. Sauté Aromatics: In a large deep-sided sauté pan, heat a few tablespoons of oil from the sundried tomato jar over low-medium heat. Add the diced red onion and sauté until soft. Add the crushed garlic and cook for another 30 seconds until fragrant.
  3. Toast Spices: Add the crushed fennel seeds and sauté until their aroma is released. Quickly add a little extra oil along with smoked paprika and Italian seasoning, cooking for a few moments to combine flavors without burning the spices.
  4. Add Tomatoes: Stir in the tomato paste and chopped sundried tomatoes, mixing well with the onion, garlic, spices, and oil. Turn off the heat and set aside temporarily.
  5. Combine Lentils and Simmer: Add the drained lentils to the pan and turn the heat back on. Mix thoroughly. Pour in the vegetable stock and bring to a simmer. Cover and cook for 8 minutes, then uncover and simmer for 2 more minutes until the sauce thickens as the lentils absorb the liquid.
  6. Add Cream, Cheese, and Basil: Lower the heat to very low and stir in the heavy cream, grated cheese, and chopped basil. Cook gently until the cheese melts and the basil wilts into the sauce, creating a creamy consistency.
  7. Rest and Serve: Cover the pan and let the lentils rest for 5 minutes to thicken further. Stir once again before serving. Serve with fresh lemon wedges to squeeze over for a bright, fresh finish.

Notes

  • Using oil from the jar of sundried tomatoes enhances the tomato flavor in the dish.
  • Ensure lentils are rinsed well after cooking or draining canned lentils to avoid muddying the sauce.
  • The choice of lentil (black, brown, or green) can subtly change texture but all work well.
  • For a vegan version, substitute heavy cream with coconut cream and use a vegan cheese alternative.
  • Adjust seasoning to taste before serving, as stock and cheese can be salty.

Nutrition

Keywords: creamy lentils, marry me lentils, sundried tomato lentils, vegetarian lentil recipe, Italian lentils, comfort food

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