Creamy Marry Me Lentils Recipe

Introduction

This Best Creamy Marry Me Lentils recipe transforms everyday lentils into a rich, flavorful dish that’s both comforting and elegant. With sundried tomatoes, parmesan, and fresh basil, it’s a creamy delight that’s perfect served over pasta or with crusty bread. It’s simple to make but feels like a special treat.

Ingredients

• 1.25 cups dry brown or green lentils (rinsed)
• 2.5 cups vegetable stock
• Oil (for cooking)
• 1 red onion, finely diced (1/4-inch pieces)
• 7 garlic cloves, minced
• 2.5 tsp fennel seeds
• 1 tbsp Italian seasoning
• 1.25 tsp smoked paprika
• 0.25 tsp red pepper flakes
• 3 tbsp tomato paste
• 0.5 cup sundried tomatoes, chopped into 1/2-inch strips
• 0.75 cup cream (heavy cream or substitute)
• 1 cup parmesan cheese, grated
• 1 bunch fresh basil, torn
• Lemon wedges (for serving)

Instructions

1. Step 1: Rinse the dry lentils under cold water. Place them in a pressure cooker with 2.5 cups vegetable stock. Cook on high pressure for 9 minutes, then let the pressure release naturally for 10 minutes. Alternatively, bring lentils and stock to a boil in a pot, reduce heat, and simmer for 20-25 minutes until tender but still holding shape.
2. Step 2: Heat oil in a large pan over medium heat. Add the diced red onion and cook 4-5 minutes until softened and slightly caramelized. Add minced garlic and cook for 30 seconds until fragrant.
3. Step 3: Stir in fennel seeds, Italian seasoning, and smoked paprika. Toast spices, stirring constantly, for about 1 minute to release their oils.
4. Step 4: Add tomato paste and cook, stirring continuously, for 1-2 minutes to caramelize slightly. Fold in sundried tomatoes and red pepper flakes, mixing until well combined.
5. Step 5: Drain cooked lentils (rinsing optional). Add them to the pan with the tomato-spice mixture, stirring to coat. Pour in vegetable stock and simmer gently for 10 minutes, stirring occasionally.
6. Step 6: Reduce heat to low. Add cream and sprinkle parmesan over the lentils. Stir gently until cheese melts and sauce is creamy. Stir in torn fresh basil just before serving. Let rest off heat for 5 minutes to meld flavors.
7. Step 7: Divide lentils into bowls and serve warm. Garnish with extra basil and lemon wedges for squeezing over to brighten the dish.

Tips & Variations

• Use brown or green lentils for best texture; avoid red lentils as they become too mushy.
• For a dairy-free version, substitute cream with full-fat coconut milk and parmesan with nutritional yeast.
• If you don’t have sundried tomatoes, try chopped cherry tomatoes or extra tomato paste for a different but tasty flavor.
• Replace fennel seeds with red pepper flakes if you prefer some heat instead of the sweet anise flavor.
• Fresh parsley or spinach can be used instead of basil if preferred. Avoid dried herbs for best flavor.
• Lower the heat before adding cream and cheese to prevent curdling and maintain a silky sauce.

Storage

Store leftover lentils in an airtight container in the refrigerator for up to 4 days. The flavors will deepen after resting. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of stock or cream if the sauce thickens too much. You can also microwave portions, stirring halfway. This dish freezes well for up to 2 months; thaw overnight in the fridge and reheat slowly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown or green lentils?

Red lentils cook much faster and tend to break down into a mush, resulting in a soupier texture that isn’t ideal for this recipe. Brown or green lentils hold their shape better and provide the creaminess you want.

How do I prevent the cream and cheese sauce from separating?

Make sure to reduce the heat to low before adding the cream and parmesan. Stir the mixture gently and continuously to combine the dairy smoothly. High heat can cause the sauce to curdle or become grainy.

Creamy Marry Me Lentils Recipe

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★★★★★

4.9 from 118 reviews

This Best Creamy Marry Me Lentils recipe transforms humble lentils into a rich, flavorful, and creamy delight with sundried tomatoes, parmesan, cream, and aromatic spices. Perfectly cooked brown or green lentils are simmered with a fragrant tomato-spice base and finished with fresh basil and a touch of lemon for brightness. Ideal for a hearty vegetarian meal with restaurant-quality taste that’s easy to make in one pot.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 27 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Instant Pot
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Lentils:

• 1.25 cups dry brown lentils (such as Goya)
• 2.5 cups vegetable stock (recommendation: Better Than Bouillon)
• Oil (for sautéing)

For the Sauce and Flavor Base:

• 1 red onion, finely diced (1/4-inch pieces)
• 7 garlic cloves, minced
• 2.5 tsp fennel seeds
• 1 tbsp Italian seasoning
• 1.25 tsp smoked paprika
• 0.25 tsp red pepper flakes
• 3 tbsp tomato paste (preferably Mutti for color and flavor)
• 0.5 cup sundried tomatoes, chopped into 1/2-inch strips
• 0.75 cup heavy cream (or half-and-half or full-fat coconut milk for dairy-free)
• 1 cup grated parmesan cheese (or Pecorino Romano or nutritional yeast for dairy-free)
• 1 bunch fresh basil, torn by hand
• Lemon wedges, for serving

Instructions

1. Cook the Lentils: Rinse the dry lentils thoroughly under cold water to remove debris. Place them in a pressure cooker with 2.5 cups vegetable stock. Cook on high pressure for 9 minutes, then allow a natural pressure release for 10 minutes before opening. Alternatively, bring lentils and stock to a boil in a pot, then reduce heat and simmer for 20-25 minutes until lentils are tender but firm, holding their shape. Cooked lentils should be fully cooked without becoming mushy.
2. Build the Aromatic and Spice Base: Heat enough oil in a large pan over medium heat to coat the bottom. Add the finely diced red onion and cook for 4-5 minutes, stirring occasionally, until softened and caramelized at the edges. Add minced garlic and cook just 30 seconds until fragrant to avoid bitterness. Stir in fennel seeds, Italian seasoning, and smoked paprika, cooking for about 1 minute to toast spices and release their flavors into the oil.
3. Create the Tomato-Spice Paste: Add tomato paste to the aromatics and stir continuously for 1-2 minutes, allowing it to caramelize slightly and deepen in flavor. Fold in chopped sundried tomatoes and red pepper flakes, stirring until fully combined and sundried tomatoes soften, dispersing their umami.
4. Combine Lentils with the Flavor Base: Drain cooked lentils using a sieve; you may skip rinsing to retain natural starch for creaminess. Add the lentils into the pan with the tomato-spice paste, stirring to coat evenly. Pour in vegetable stock and bring to a gentle simmer over medium heat. Simmer for 10 minutes, stirring occasionally to let lentils absorb flavors and thicken the sauce naturally.
5. Create the Creamy Finish: Reduce heat to low to avoid cream curdling. Pour in cream and sprinkle parmesan cheese over the mixture, stirring gently and continuously until cheese melts and sauce becomes silky and creamy. Tear fresh basil by hand and fold it in just before serving to maintain bright flavor. Allow the dish to rest off heat for 5 minutes to let flavors meld and sauce thicken fully.
6. Plate and Serve: Divide creamy marry me lentils into bowls while warm. Garnish with extra torn basil if desired and serve with lemon wedges on the side for a bright, acidic finish that complements the rich creamy sauce.

Notes

• Use brown or green lentils for best texture; avoid red or yellow lentils as they become mushy.
• Heavy cream ensures the richest sauce, but half-and-half or full-fat coconut milk can be used for lighter or dairy-free versions.
• Use Pecorino Romano or nutritional yeast as parmesan substitutes for different flavor or dairy-free options.
• If sundried tomatoes are unavailable, chopped cherry tomatoes or extra tomato paste can be substituted with a slight difference in flavor.
• Remove or replace fennel seeds with red pepper flakes if you prefer heat over subtle licorice notes.
• Fresh herbs like parsley or spinach can replace basil but dried herbs won’t give the same fresh flavor.
• Always rinse lentils before cooking and avoid high heat when adding cream and cheese to prevent sauce separation.
• Letting the dish rest after cooking improves sauce texture.
• Store leftovers in an airtight container in the fridge up to 4 days; freeze up to 2 months, reheating gently with added liquid to restore creaminess.

Keywords: creamy lentils, marry me lentils, vegetarian dinner, one pot lentils, Italian lentil recipe, sundried tomato lentils, parmesan lentils, easy lentil recipe, comfort food, plant-based protein