Description
Creamy Marry Me Lentils is a comforting and flavorful dish featuring tender black or Puy lentils simmered in a rich sauce made with sun-dried tomatoes, garlic, aromatic spices, vegetable broth, cream, and Parmesan cheese. Garnished with fresh herbs, this hearty lentil dish is perfect as a satisfying main or a side that pairs beautifully with crusty bread, rice, or baked potatoes.
Ingredients
Scale
Lentils
- 1½ cups black lentils (beluga lentils) or Puy lentils
- 4 cups water (for cooking lentils)
Sauce
- ½ cup sun-dried tomatoes, chopped
- 2 tablespoons sun-dried tomato herbed oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon fennel seeds
- 1 cup vegetable broth
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- ¼ teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
Garnish
- Fresh basil or parsley, for garnish
Instructions
- Cook the Lentils: Rinse the lentils thoroughly under cold running water to remove any debris. Place the lentils in a large saucepan with 4 cups of water. Bring the water to a boil over high heat, then reduce the heat to medium-low and let them simmer uncovered for 20-25 minutes until the lentils are tender but not mushy. Drain off any excess water and set lentils aside.
- Prepare the Sauce: In a large skillet, heat 2 tablespoons of the sun-dried tomato herbed oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onion becomes translucent and fragrant. Stir in the minced garlic, Italian seasoning, smoked paprika, and fennel seeds. Continue cooking for 1-2 minutes until the spices release their aroma, stirring frequently to avoid burning.
- Combine Lentils and Sauce: Add the chopped sun-dried tomatoes and cooked lentils to the skillet with the onion and spices. Pour in 1 cup of vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese. Continue stirring until the sauce becomes creamy and well combined. Season the dish with salt, black pepper, and red pepper flakes for a hint of heat, if using. Adjust seasoning to taste.
- Serve: Remove from heat and transfer the creamy lentils to serving bowls. Garnish with freshly chopped basil or parsley. Serve warm, ideally alongside crusty bread, steamed rice, or baked potatoes for a complete, satisfying meal.
Notes
- Rinsing lentils before cooking helps remove impurities and prevents foaming.
- Cooking time for lentils may vary slightly depending on the variety and freshness.
- Sun-dried tomato herbed oil adds a depth of flavor; if unavailable, use olive oil and a pinch of Italian herbs.
- For a lighter dish, substitute heavy cream with half-and-half or coconut cream (for a dairy-free alternative).
- Adjust red pepper flakes based on heat preference or omit entirely for mild flavor.
- This recipe pairs well with simple sides to balance the richness of the creamy lentils.
