Description
Marry Me Lentils is a creamy, flavorful lentil dish enriched with sun-dried tomatoes, smoked paprika, and Italian seasoning, simmered in white wine and vegetable stock for a rich sauce. Topped with fresh basil and a squeeze of lemon, this comforting recipe comes together in just 30 minutes and serves as a perfect vegetarian main or side dish.
Ingredients
Base Ingredients
- 2 tablespoons oil (from the sun-dried tomato jar)
- 1 small red onion, diced
- 2 cloves of garlic, minced
Lentils & Vegetables
- 250g pre-cooked puy lentils
- 8 sun-dried tomatoes in oil, finely diced
Liquids & Sauces
- 60ml white wine
- 220ml vegetable stock
- 150ml heavy cream
- 2 tablespoons tomato paste
Seasonings & Spices
- 2 teaspoons smoked paprika
- 2 teaspoons Italian seasoning
- 1 teaspoon cayenne chili pepper
- Salt & pepper, to taste
Finishing Touches
- 30g hard cheese, grated (such as Parmesan or similar)
- 1 handful fresh basil leaves
- ½ lemon, juice
Instructions
- Heat Oil and Sauté Onions & Tomatoes: Heat the oil from the sun-dried tomato jar in a pan over medium heat. Add the diced red onion and finely diced sun-dried tomatoes. Sauté for 6-8 minutes, stirring frequently until the onions soften and become translucent.
- Add Garlic: Add the minced garlic to the pan and cook for an additional minute until fragrant, taking care not to burn it.
- Add Seasonings and Tomato Paste: Stir in smoked paprika, Italian seasoning, cayenne pepper, salt, and pepper along with the tomato paste. Cook for 2-3 minutes until the tomato paste darkens slightly, enhancing its flavor.
- Deglaze with White Wine: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce for a couple of minutes.
- Add Lentils, Stock, and Cream: Add the pre-cooked puy lentils, vegetable stock, and heavy cream to the pan. Stir to combine and bring to a gentle simmer. Let it simmer for 10-15 minutes until the sauce thickens and flavors meld.
- Finish with Cheese, Basil, and Lemon: Remove the pan from heat. Stir in the grated hard cheese until melted and incorporated. Top with fresh basil leaves and squeeze half a lemon over the dish to brighten the flavors. Serve warm.
Notes
- Use pre-cooked or canned puy lentils for convenience; if using dried lentils, soak and cook them beforehand.
- Adjust the cayenne pepper according to your preferred spice level.
- For a vegan version, substitute heavy cream with coconut cream and use a plant-based cheese alternative.
- Serve this dish with crusty bread or over rice for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
