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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/creamy-marry-me-lentils-recipe/