Treat yourself to a cozy and indulgent vegetarian meal with these creamy “Marry Me” lentils. Tender lentils are enveloped in a velvety sun-dried tomato cream sauce, accented with bold Italian seasoning, smoked paprika, and Parmesan cheese. Whether served with crusty bread, rice, or as a topping for baked potatoes, this dish brings comfort and elegance together in a simple yet flavorful meal.
Why You’ll Love This Recipe
This dish offers a delightful blend of flavors and textures. The hearty lentils provide a rich, protein-packed base while the creamy sun-dried tomato sauce adds depth and a burst of flavor. The combination of Italian seasoning, smoked paprika, and Parmesan creates a comforting, luxurious feel without being too heavy. Perfect for a cozy dinner, this recipe is easy to prepare, yet it feels like a special occasion meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1½ cups black lentils (beluga lentils) or Puy lentils
- ½ cup sun-dried tomatoes, chopped, plus 2 tablespoons of their 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
- Fresh basil or parsley, for garnish
Directions
-
Cook the Lentils:
Rinse lentils thoroughly under cold water. In a large saucepan, combine lentils with 4 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but firm. Drain and set aside. -
Prepare the Sauce:
In a large skillet, heat the 2 tablespoons of sun-dried tomato oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic, Italian seasoning, smoked paprika, and fennel seeds. Cook for an additional 1-2 minutes until fragrant. -
Combine Lentils and Sauce:
Stir in the chopped sun-dried tomatoes and cooked lentils, ensuring they are well-coated with the spice mixture. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Reduce heat to low, add heavy cream, and stir well. Incorporate grated Parmesan cheese, stirring until melted and the sauce is creamy. Season with red pepper flakes (if using), salt, and black pepper to taste. -
Serve:
Garnish with fresh basil or parsley. Serve hot alongside crusty bread, over rice, or atop baked potatoes.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Add Protein: Add cooked chicken, sausage, or crispy tofu for a protein boost.
- Different Lentils: If you don’t have black or Puy lentils, green or brown lentils can also work well in this dish.
- Spice it Up: For a bit more heat, add extra red pepper flakes or a dash of hot sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat the lentils in a skillet over medium heat, adding a splash of vegetable broth or cream if the sauce has thickened too much. You can also microwave in short intervals, stirring between each.
FAQs
1. Can I use canned lentils instead of dried?
Yes, you can use canned lentils for convenience. Be sure to drain and rinse them before adding them to the sauce.
2. Can I make this recipe vegan?
To make this dish vegan, substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use a vegan Parmesan or nutritional yeast instead of regular Parmesan.
3. How can I make this recipe spicier?
You can add extra red pepper flakes, a pinch of cayenne pepper, or a splash of hot sauce to give the dish more heat.
4. Can I freeze this dish?
Yes, this recipe can be frozen. Let the lentils cool completely, then store in an airtight container for up to 3 months. Reheat thoroughly before serving.
5. What other grains can I serve this with?
In addition to rice and baked potatoes, quinoa, couscous, or farro would all pair nicely with this creamy lentil dish.
6. Can I use sun-dried tomatoes packed in oil?
Yes, the sun-dried tomatoes packed in oil add extra flavor and richness to the dish. Make sure to use some of the oil to sauté the onions and garlic for added depth.
7. What’s the best way to store leftover Parmesan?
Store leftover Parmesan cheese in an airtight container in the fridge. You can also freeze Parmesan, but it’s best grated before freezing for easier use later.
8. Can I skip the fennel seeds?
If you don’t like fennel seeds, you can skip them or substitute with a pinch of anise or thyme for a slightly different flavor.
9. Can I use a different type of cheese?
Yes, you can substitute the Parmesan cheese with Pecorino Romano, Asiago, or even a mild cheese like mozzarella if you prefer a different flavor profile.
10. Can I add other vegetables to this dish?
Absolutely! You can add vegetables like spinach, kale, or mushrooms for extra texture and flavor.
Conclusion
Creamy “Marry Me” lentils are the perfect combination of hearty and luxurious. With their rich sun-dried tomato cream sauce, bold spices, and tender lentils, they make a satisfying and comforting meal that’s both elegant and easy to prepare. Whether served as a main course or alongside a variety of sides, this dish is sure to impress and become a favorite in your recipe rotation.
Print
Creamy Marry Me Lentils
Indulge in a cozy, flavorful vegetarian meal with creamy “Marry Me” lentils. Tender lentils are bathed in a rich sun-dried tomato cream sauce, enhanced with bold Italian seasonings and Parmesan. This dish offers a perfect blend of comfort and elegance, making it ideal for a special dinner or a simple weeknight meal. Serve with crusty bread, rice, or atop baked potatoes for a complete meal.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- 1½ cups black lentils (beluga lentils) or Puy lentils
- ½ cup sun-dried tomatoes, chopped, plus 2 tablespoons of their 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
- Fresh basil or parsley, for garnish
Instructions
- Cook the Lentils: Rinse lentils under cold water. Combine them with 4 cups of water in a large saucepan, bring to a boil, then simmer for 20-25 minutes until tender. Drain and set aside.
- Prepare the Sauce: In a large skillet, heat 2 tablespoons of sun-dried tomato oil over medium heat. Sauté onion for 5 minutes until translucent. Add garlic, Italian seasoning, smoked paprika, and fennel seeds. Cook for 1-2 minutes until fragrant.
- Combine Lentils and Sauce: Stir in sun-dried tomatoes and cooked lentils. Pour in vegetable broth, simmer gently. Reduce heat, add cream and Parmesan, stirring until creamy. Season with salt, black pepper, and optional red pepper flakes.
- Serve: Garnish with fresh basil or parsley. Serve with crusty bread, rice, or atop baked potatoes.
Notes
- Add Protein: Consider adding cooked chicken, sausage, or crispy tofu for added protein.
- Vegan Option: Use coconut milk or a dairy-free cream alternative and vegan Parmesan or nutritional yeast for a vegan version.
- Extra Spice: Increase red pepper flakes or add cayenne pepper or hot sauce to spice things up.
- Alternative Grains: Quinoa, couscous, or farro are great alternatives to rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Vegetarian, Comfort Food
- Method: Sautéing, Simmering
- Cuisine: Italian
- Diet: Vegetarian
