Description

Creamy Marry Me Lentils is a rich and flavorful dish featuring tender black or Puy lentils cooked to perfection and combined with a creamy, spiced sauce made from sun-dried tomatoes, garlic, Italian seasoning, and Parmesan cheese. This comforting vegetarian entrée is perfect for a cozy dinner and can be served with crusty bread, rice, or baked potatoes.

Ingredients

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

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Instructions

Cook the Lentils: Rinse the lentils under cold water thoroughly. Combine the rinsed lentils with 4 cups of water in a large saucepan. Bring the water to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are tender but not mushy. Drain the lentils and set them aside.
Prepare the Sauce: Heat 2 tablespoons of 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 is translucent and soft. Add the minced garlic, Italian seasoning, smoked paprika, and fennel seeds, cooking for an additional 1-2 minutes until fragrant and well combined.
Combine Lentils and Sauce: Stir in the chopped sun-dried tomatoes and the cooked lentils to the skillet. Pour in the vegetable broth and allow the mixture to simmer gently. Then reduce the heat to low, add the heavy cream and grated Parmesan cheese, stirring continuously until the sauce is creamy and well blended. Season with salt, black pepper, and optional red pepper flakes according to your taste.
Serve: Garnish the creamy lentils with fresh basil or parsley. Serve the dish warm accompanied by crusty bread, steamed rice, or atop baked potatoes for a hearty and satisfying meal.

Notes

You can substitute black lentils with Puy lentils if preferred; both hold their shape well when cooked.
Adjust the red pepper flakes to control the spice level or omit for a milder dish.
For a lighter version, replace heavy cream with coconut milk or a cream alternative.
This dish pairs wonderfully with a side of steamed greens or a light salad.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.