Description
A rich and creamy lentil dish inspired by the popular “Marry Me” sauce, combining hearty lentils with sundried tomatoes, fragrant spices, and a luscious cream and cheese sauce. This comforting vegetarian recipe is perfect as a main or side dish, boasting deep flavors and a velvety texture, ready in under 40 minutes.
Ingredients
Lentils
- 1 cup dry black, brown, or green lentils (or 2 cans drained and rinsed, approx. 2.5 cups cooked)
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
- ½ cup sundried tomatoes, chopped
- 2 cups vegetable stock
- ¾ cup heavy (double) cream
- 1 cup parmesan, pecorino, or Italian hard cheese, grated
- 1 bunch basil, chopped
- Lemon wedges, for squeezing
Instructions
- Cook the Lentils: If using dry lentils, cook them first either in an Instant Pot by combining 1 cup lentils with 1.75 cups salted water, cooking on HIGH pressure for 9 minutes followed by a 10-minute natural release, or on the stovetop by simmering 1 cup lentils with 3.5 cups salted water for about 20 minutes until tender but firm. Drain and rinse well. Alternatively, use canned lentils, rinsed thoroughly.
- Sauté Onion and Garlic: Heat a few tablespoons of oil from the sundried tomato jar in a large, deep-sided sauté pan over low to medium heat. Cook the finely diced onion until soft and translucent. Add the crushed garlic and sauté for about 30 seconds until fragrant.
- Add Spices: Stir in crushed fennel seeds and sauté until aromatic. Add a bit more oil, then the smoked paprika and Italian seasoning. Stir momentarily to evenly combine without burning the spices.
- Add Tomato Elements: Mix in the tomato paste and chopped sundried tomatoes until fully incorporated with the onion, garlic, and spices. Remove the pan from heat briefly.
- Combine Lentils: Add the drained lentils back into the pan and return heat to medium. Stir well to combine with the sautéed mixture.
- Simmer with Stock: Pour in the vegetable stock, cover the pan, and let it simmer for 10 minutes. Uncover in the last 2–3 minutes to thicken the sauce as lentils absorb the liquid.
- Finish the Sauce: Reduce heat to very low and stir in the heavy cream, grated cheese, and chopped basil. Continuously stir until cheese melts and basil wilts, blending into the creamy sauce.
- Rest and Serve: Cover the pan and let the dish rest for 5 minutes to thicken further. Stir once more before serving with lemon wedges to add fresh brightness.
Notes
- Using oil from the sundried tomato jar adds extra flavor; if unavailable, substitute with olive oil.
- Rinsing lentils after cooking removes excess starch and keeps the sauce vibrant and clear.
- Lemon wedges added at serving provide fresh acidity balancing the richness.
- For a vegan variation, substitute heavy cream with coconut cream and parmesan with nutritional yeast or vegan cheese.
- Gently cook spices to release flavors without burning.
- Leftovers store well and can be gently reheated with a splash of vegetable stock or cream to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
