Easy Creamy Marry Me Lentils (Printer-Friendly Version)
# What You'll Need:
→ Lentils & Base
01 -
The oil in the jar of sundried tomatoes, great for cooking
02 -
1 cup dry lentils (black, green, or brown), or use 2 cans pre-cooked lentils drained and rinsed, or 2.5 cups cooked lentils
03 -
One small red onion, chopped finely
04 -
6 garlic cloves, smashed
→ Spices & Aromatics
05 -
Chop ½ cup of sundried tomatoes into small bits
06 -
1 heaped tablespoon of Italian herbs mix
07 -
A teaspoon of smoked paprika
08 -
Crush 2 teaspoons of fennel seeds
09 -
3 tablespoons tomato paste
→ Liquids & Finishing
10 -
¾ cup (180 ml) whipping cream (also called double cream)
11 -
Grate 1 cup (100 g) of parmesan, pecorino, or hard Italian cheeses of your choice
12 -
2 cups (480 ml) vegetable stock
13 -
Some lemon wedges, perfect for squeezing before serving
14 -
A handful of basil, chopped roughly
# Method:
01 -
Start cooking your lentils first if they're dry. For black lentils, using an Instant Pot: add 1 cup of lentils with 1.75 cups of salted water and cook on HIGH for 9 minutes. Let it naturally release for 10 minutes. On the stove: use 3.5 cups of salted water for every cup of lentils, simmer for around 20 minutes until they're tender but firm in the center.
02 -
Warm up a big sauté pan over a medium flame, using a nice amount of the sundried tomato oil. Throw in the diced onion, let it soften, then quickly add the garlic. Cook for about half a minute until the garlic smells good and fragrant.
03 -
Add the fennel seeds and get them to release their aroma by stirring them into the hot oil. Sprinkle in the smoked paprika followed by some Italian seasoning, tossing gently. Don’t burn these spices—cook just enough to combine their lovely flavors with the oil.
04 -
Mix in the tomato paste and chopped sundried tomatoes, letting it all come together with the onion, garlic, and spices. Switch off the heat while you get those lentils sorted.
05 -
Whether you're using canned or cooked lentils, give them a thorough rinse using a fine sieve until the water underneath runs clear. This keeps the sauce from turning murky.
06 -
Bring the heat back to medium, toss in the lentils, and stir to mix. Pour in the vegetable stock, cover the pan, and let it simmer for about 10 minutes. For the last couple of minutes, take the lid off to thicken the sauce while the lentils absorb all the good stuff.
07 -
Turn the heat down to the lowest setting and slowly stir in the cream, grated cheese, and basil. When the cheese melts and the basil wilts, you're nearly done.
08 -
Cover the pan and let everything sit for a little bit so the sauce can thicken. Give the dish one last stir before serving. Pair it with bread, pour it over rice, or spoon it onto a roasted sweet potato for a delicious meal. Don’t forget those lemon wedges!
# Cook's Tips:
01 -
This rich lentil recipe brings together the creamy, flavor-packed 'marry me' sundried tomato sauce that's taken over social media recently.
02 -
While black lentils provide a deluxe texture, you can easily replace them with brown, green, or puy lentils.
03 -
It works perfectly as a filling vegetarian main or a satisfying side dish.