Description
This creamy "Marry Me" Lentils recipe is a rich and flavorful dish that combines tender lentils with a fragrant tomato and spice-infused sauce. Featuring sundried tomatoes, aromatic fennel seeds, smoked paprika, and a luscious blend of cream and cheese, this comforting meal is perfect for a satisfying vegetarian dinner. Served with fresh basil and a squeeze of lemon, it offers a delicious balance of creamy texture and bright, herbal notes.
Ingredients
For the Lentils
- 1 cup dry black, brown or green lentils (or 2 cans lentils, drained and rinsed)
- 3.5 cups salted water (for stovetop cooking dry lentils)
- 1.75 cups salted water (for Instant Pot cooking dry lentils)
For the Sauce
- Oil from a jar of sundried tomatoes (about 3-4 tbsp, 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 basil, chopped
- Lemon wedges, for squeezing
Instructions
- Cook Lentils: If using dry lentils, begin cooking them first. For black lentils in an Instant Pot: combine 1 cup lentils with 1.75 cups salted water, cook on HIGH pressure for 9 minutes, then allow natural release for 10 minutes. For stovetop: simmer 1 cup lentils in 3.5 cups salted water for about 20 minutes, until lentils are soft but still slightly al dente.
- Sauté Aromatics: In a large, deep-sided sauté pan, heat several tablespoons of sundried tomato oil over low-medium heat. Add diced red onion and cook until softened. Add crushed garlic and sauté for another 30 seconds until fragrant.
- Add Spices: Stir in crushed fennel seeds and sauté until fragrant. Quickly add a little extra oil, smoked paprika, and Italian seasoning. Continue sautéing on low heat for a few moments to release the spices' aromas without burning them.
- Incorporate Tomato Elements: Add the tomato paste and chopped sundried tomatoes to the pan. Sauté everything together until well combined with the onion, garlic, and spices. Remove the pan from heat and set aside while preparing lentils.
- Drain and Rinse Lentils: Once cooked, drain lentils using a fine sieve to prevent loss of lentils. Rinse thoroughly under cold water until water runs clear to remove the dark cooking water, which prevents the sauce from becoming muddy.
- Add Lentils to Sauce: Return lentils to the pan with the sauce mixture and heat over medium heat. Stir to combine thoroughly.
- Simmer with Stock: Pour in the vegetable stock and cover the pan. Let it simmer for 10 minutes, uncovering for the last 2-3 minutes to allow the sauce to thicken as lentils absorb the liquid.
- Finish with Cream, Cheese, and Basil: Lower the heat to very low. Stir in the heavy cream, grated cheese, and chopped basil until the cheese melts and the basil wilts into the sauce, creating a creamy finish.
- Rest and Serve: Cover the pan and let the dish sit for 5 minutes to thicken further. Stir once more, then serve hot with lemon wedges to squeeze over for a bright, zesty touch.
Notes
- Using oil from sundried tomatoes imparts additional rich tomato flavor to the dish.
- Rinsing cooked lentils thoroughly prevents discoloration and muddiness in the sauce.
- Keep the heat low when adding spices to avoid burning and bitterness.
- You can substitute heavy cream with coconut cream for a dairy-free alternative, but the flavor will differ.
- Feel free to use any sturdy lentil variety; cooking times may vary slightly.
- This recipe can easily be halved or doubled according to serving needs.
