Irresistible Creamy Marry Me Lentils (Print version)

Luscious lentils in creamy sun-dried tomato sauce with herbs

# What goes in:

→ Lentils & Base

01 - 1 cup dried green or brown lentils, rinsed thoroughly
02 - 3 cups low-sodium vegetable broth

→ Aromatic Vegetables

03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely diced
05 - 2 garlic cloves, minced
06 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
07 - 1/2 teaspoon crushed red pepper flakes

→ Herbs & Seasonings

08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste
12 - 2 tablespoons chopped fresh basil, plus extra for garnish

→ Creamy Finish

13 - 1/2 cup heavy cream or full-fat coconut milk
14 - 1/3 cup grated Parmesan cheese or vegan alternative

# Cooking steps:

01 - Combine lentils and vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered until lentils are just tender, 20-25 minutes. Drain any excess liquid and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, 3-4 minutes. Add minced garlic, chopped sun-dried tomatoes, and red pepper flakes; cook for 1 minute until fragrant.
03 - Stir in dried oregano, thyme, and smoked paprika. Add the cooked lentils to the skillet and toss well to coat evenly with the aromatic mixture.
04 - Pour in heavy cream and sprinkle with Parmesan. Reduce heat to low and simmer gently, stirring frequently, until sauce thickens and coats the lentils, about 5 minutes.
05 - Season generously with salt and freshly ground black pepper. Stir in chopped fresh basil until combined.
06 - Transfer to serving bowls and garnish with additional fresh basil and extra Parmesan if desired. Serve immediately while hot.

# Tips from flavorandfeast:

01 -
  • The sauce achieves this velvety richness that usually takes hours, but you are eating in under an hour
  • Sun-dried tomatoes bring this concentrated brightness that cuts through all that cream perfectly
02 -
  • Overcooking the lentils in the first step is the number one way to end up with mush instead of distinct, satisfying bites
  • The sauce thickens quickly once the cream hits, so have your Parmesan measured and ready
03 -
  • Reserve a little pasta water if you are serving this over something, it helps bind everything together
  • Let the lentils cool slightly before adding them to the hot skillet so they do not keep cooking

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