Creamy Marry Me Lentils Recipe

Introduction

Best Creamy Marry Me Lentils is a delicious, rich, and creamy lentil dish packed with flavor from sundried tomatoes, parmesan, and fresh basil. It’s perfect as a comforting dinner that feels elegant but comes together in one pot for easy cooking and cleanup.

Ingredients

• 1.25 cups dry brown lentils
• 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
• 1 cup parmesan cheese
• 1 bunch fresh basil
• 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 before opening. Alternatively, bring lentils and stock to a boil in a pot, then reduce heat and simmer for 20-25 minutes until tender but still holding their shape.
2. Step 2: Heat enough oil to coat the bottom of a large pan over medium heat. Add the diced red onion and cook for 4-5 minutes until softened and starting to caramelize. Add minced garlic and cook for 30 seconds until fragrant.
3. Step 3: Stir in fennel seeds, Italian seasoning, and smoked paprika. Toast the spices for about 1 minute, stirring constantly to release their aroma and deepen flavor.
4. Step 4: Add tomato paste to the pan and cook, stirring continuously for 1-2 minutes to caramelize it slightly. Fold in the chopped sundried tomatoes and red pepper flakes, stirring until evenly combined.
5. Step 5: Drain the cooked lentils (rinsing optional to keep sauce creamy). Add lentils to the pan and stir to coat with the tomato-spice mixture. Pour in remaining vegetable stock and simmer gently for 10 minutes, stirring occasionally to allow flavors to meld and sauce to thicken.
6. Step 6: Reduce heat to low. Stir in cream and parmesan cheese gently and continuously until cheese melts and sauce is silky. Tear fresh basil by hand and fold it in just before removing from heat. Let rest off heat for 5 minutes to let flavors develop fully.
7. Step 7: Serve the creamy lentils warm, garnished with extra basil if desired and lemon wedges on the side to brighten the dish.

Tips & Variations

• Use brown or green lentils for the 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, use chopped cherry tomatoes or extra tomato paste for a different but still tasty flavor.
• Toast spices gently to deepen their flavors and avoid burning garlic by adding it right before stirring in spices.
• Serve over pasta, crusty bread, or creamy polenta to soak up the sauce beautifully.

Storage

Store leftover lentils in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of stock or cream if the sauce thickens too much. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lentils?

Brown or green lentils work best here because they hold their shape during cooking. Red or yellow lentils cook too quickly and become mushy, which changes the texture you want in this recipe.

How do I prevent the cream and cheese from curdling?

Reduce the heat to low before adding cream and parmesan, and stir gently and continuously to allow the sauce to become smooth and creamy without separating.