Description
Creamy Marry Me Lentils is a comforting and flavorful dish featuring tender black or Puy lentils simmered in a rich, creamy sauce infused with sun-dried tomatoes, aromatic spices, garlic, and Parmesan cheese. This hearty vegetarian recipe is perfect for a cozy dinner, delivering a luscious texture and vibrant flavors in just 35 minutes.
Ingredients
Scale
Lentils
- 1½ cups black lentils (beluga lentils) or Puy lentils
- 4 cups water
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 water to remove any debris. In a large saucepan, combine the lentils with 4 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to a simmer and cook the lentils uncovered for 20 to 25 minutes, or until they reach a tender texture. Drain the lentils and set them aside.
- Prepare the Sauce: Heat 2 tablespoons of the sun-dried tomato herbed oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onion becomes translucent and soft. Stir in the minced garlic, Italian seasoning, smoked paprika, and fennel seeds, cooking for 1 to 2 minutes until the mixture is fragrant and the spices bloom.
- Combine Lentils and Sauce: Add the chopped sun-dried tomatoes and the cooked lentils into the skillet with the sautéed aromatics. Pour in 1 cup of vegetable broth and allow the mixture to simmer gently, letting the flavors meld. Reduce the heat to low, then pour in 1 cup of heavy cream and sprinkle the grated Parmesan cheese over the top. Stir continuously until the sauce becomes creamy and well combined. Season with salt, black pepper, and red pepper flakes if using, adjusting to taste.
- Serve: Remove the skillet from heat and garnish the creamy lentils with fresh basil or parsley for a burst of color and fresh flavor. Serve this dish warm alongside crusty bread, steamed rice, or atop baked potatoes for a satisfying meal.
Notes
- Use black beluga lentils for a visually appealing dish as they hold their shape well after cooking.
- If you prefer a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free twist.
- Adjust red pepper flakes to control the spiciness according to your preference.
- Leftovers keep well in the fridge for up to 3 days and reheat gently on the stovetop or microwave.
- For added protein, consider mixing in cooked diced chicken or turkey if not strictly vegetarian.
