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
