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Creamy Marry Me Lentils Recipe
Ash Tyrrell

Creamy Marry Me Lentils Recipe

I recently made this Creamy Marry Me Lentils recipe, and it completely won me over. The lentils are tender and perfectly coated in a rich, velvety sundried tomato sauce that feels indulgent but wholesome. I love how versatile this dish is—it works beautifully with bread, rice, or even roasted sweet potatoes.
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Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Oil from a jar of sundried tomatoes – Adds depth and aroma to the base.
  • 1 cup dry black brown, or green lentils – Black lentils hold their shape best; brown or green work too.
  • 1 small red onion finely diced – Adds sweetness and texture to the sauce.
  • 6 cloves garlic crushed – Fresh garlic gives rich, savory flavor.
  • 2 teaspoons fennel seeds crushed – Provides subtle aniseed notes and umami.
  • 1 tablespoon Italian seasoning – Classic herb blend enhances the sauce.
  • 1 teaspoon smoked paprika – Adds warmth and depth of flavor.
  • 3 tablespoons tomato paste – Intensifies the tomato base and richness.
  • ½ cup sundried tomatoes chopped – Adds tangy sweetness and vibrant color.
  • 2 cups vegetable stock – Keeps lentils tender and infuses flavor.
  • ¾ cup heavy cream – Makes the sauce rich and creamy.
  • 1 cup parmesan pecorino, or Italian hard cheese – Freshly grated for smooth melting.
  • 1 bunch fresh basil chopped – Brightens and freshens the dish.
  • Lemon wedges – Optional for a hint of acidity when serving.

Method
 

  1. If using dry lentils, cook them first. For black lentils, simmer 1 cup in 3.5 cups salted water for 20 minutes until tender but firm. This ensures they maintain their shape in the creamy sauce.
  2. In a large skillet, heat sundried tomato oil and sauté onions, garlic, and crushed fennel seeds. Stir in tomato paste, sundried tomatoes, Italian seasoning, and smoked paprika to create a fragrant base for the lentils.
  3. Add cooked lentils and vegetable stock to the skillet. Stir in heavy cream and allow the mixture to simmer until thick and creamy. Finish with freshly grated cheese and chopped basil for richness and freshness.
  4. Let the lentils rest for 5 minutes to thicken slightly. Serve warm with lemon wedges, bread, rice, or roasted sweet potatoes for a complete, comforting meal.

Notes

  • I always use black lentils for the best texture and visual contrast.
  • I sauté the garlic gently to avoid bitterness.
  • I add cream slowly while stirring to avoid curdling.
  • I fold in fresh basil last to preserve its vibrant color and flavor.
  • I serve with lemon wedges to balance the richness with a bright note.