Creamy Marry Me Lentils (Print Version)
# Ingredients:
→ Lentils & Base
01 -
Oil from a jar of sundried tomatoes, for cooking
02 -
1 cup dry black, brown or green lentils (or 2.5 cups cooked, or 2 cans drained and rinsed)
03 -
1 small red onion, finely diced
04 -
6 cloves garlic, crushed
→ Spices & Aromatics
05 -
2 tsp fennel seeds, crushed
06 -
1 tbsp Italian seasoning
07 -
1 tsp smoked paprika
08 -
3 tbsp tomato paste
09 -
½ cup sun dried tomatoes, chopped
→ Liquids & Finishing
10 -
2 cups (480 ml) vegetable stock
11 -
¾ cup (180 ml) heavy (double) cream
12 -
1 cup (100 g) parmesan, pecorino or Italian hard cheese
13 -
1 bunch basil, chopped
14 -
Lemon wedges, for squeezing
# Instructions:
01 -
If using dry lentils, start cooking them before prepping other ingredients. For black lentils in an Instant Pot: combine 1 cup lentils with 1.75 cups salted water and cook on HIGH for 9 minutes with 10 minutes natural release. For stovetop: simmer 1 cup lentils in 3.5 cups salted water for about 20 minutes until soft but slightly al dente.
02 -
Heat a few tablespoons of oil from your sundried tomato jar in a large, deep-sided sauté pan over low-medium heat. Cook the diced onions until softened, then add the crushed garlic and sauté for another 30 seconds until fragrant.
03 -
Add the crushed fennel seeds and sauté until fragrant. Quickly add a little extra oil along with the smoked paprika and Italian seasoning. Sauté for a few moments on low heat until the spices are well distributed through the oil, being careful not to burn them.
04 -
Mix in the tomato paste and chopped sundried tomatoes, sautéing until well combined with the onions, garlic, spices, and oil. Turn off the heat temporarily while preparing the lentils.
05 -
Drain cooked or canned lentils in a fine-mesh sieve and rinse until the water runs clear. This prevents the sauce from being muddied by the dark cooking water.
06 -
Return the heat to medium, add the drained lentils to the pan and mix through. Pour in the vegetable stock and simmer for 10 minutes, starting with the pan covered but uncovering for the last couple minutes. The sauce should thicken as the lentils absorb some liquid.
07 -
Reduce heat to very low and stir in the heavy cream, cheese, and chopped basil until the cheese has melted and the basil has wilted into the sauce.
08 -
Cover and let sit for 5 minutes to thicken. Give it a final stir and serve with lemon wedges for squeezing. Delicious scooped with bread, served over rice, or as a sweet potato topping.
# Notes:
01 -
This creamy lentil dish features the viral 'marry me' sundried tomato sauce that's rich, indulgent and full of flavor.
02 -
Black lentils are recommended for their luxurious texture, but puy, brown, or green lentils work beautifully too.
03 -
Perfect as a hearty side dish or vegetarian main course.