Marry Me Creamy Lentils (Print Version)

# Ingredients:

→ Lentils & Base

01 - 6 crushed garlic cloves
02 - 1 diced small red onion
03 - 1 cup dry lentils (black, green, or brown), or use 2.5 cups cooked lentils or 2 cans (rinsed and drained)
04 - Cooking oil from sundried tomato jar

→ Spices & Aromatics

05 - 3 tbsp thick tomato paste
06 - ½ cup chopped sundried tomatoes
07 - 1 tsp paprika (smoked)
08 - 2 tsp crushed fennel seeds
09 - 1 tbsp of Italian herb mix

→ Liquids & Finishing

10 - 200 g of grated cheeses like parmesan, pecorino, or any hard Italian cheese variety
11 - Leaves of a small bunch of basil, chopped
12 - ¾ cup (180 ml) rich heavy cream
13 - 480 ml (2 cups) vegetable broth
14 - Lemon wedges for squeezing at serving time

# Instructions:

01 - If you’re using dried lentils, it’s best to cook them before starting. To cook black lentils in an Instant Pot, combine with salted water (1.75 cups water to 1 cup lentils) and cook on HIGH for 9 minutes, letting it release naturally for another 10 minutes. If using a stovetop, simmer 1 cup lentils in 3.5 cups salted water for about 20 minutes, leaving them slightly firm.
02 - On medium-low heat, in a large high-sided pan, add a bit of sundried tomato oil. Gently cook the diced onions till soft, then toss in the crushed garlic. Let it all cook for about 30 seconds, just enough for the garlic to smell amazing.
03 - Drop the fennel seeds into the pan and stir until the fragrance really pops. Add Italian herbs and paprika with a dash more of the sundried tomato oil. Stir well for a moment, making sure not to burn the spices. Keep the heat gentle.
04 - Blend the tomato paste and sundried tomatoes into your spiced onion and garlic mixture. Stir thoroughly until everything’s coated and slightly shiny. While working on this, you can turn off the heat and get your lentils ready.
05 - Using a fine sieve, drain your cooked or canned lentils. Rinse until the water runs clear so the end result isn’t muddy-colored. Let them sit for a second to drain fully.
06 - Turn the heat back on to medium. Add your drained lentils into the pan and give it a good mix. Pour in the vegetable broth and cover the pan for about 8 minutes, removing the lid for the last few minutes. Stir occasionally as the sauce thickens naturally.
07 - Lower the heat to the minimum and pour in the cream, stir in the cheese, and mix through the basil until the cheese fully melts. Let it all come together as the basil softens beautifully.
08 - Cover and let the dish rest for 5 minutes, giving it a chance to thicken more. Stir once before scooping into bowls. Serve with lemon wedges and enjoy with bread, rice, or even roasted veggies!

# Notes:

01 - This rich and velvety lentil dish is made with the internet-famous sundried tomato cream sauce and bursts with bold flavors.
02 - While black lentils are ideal for their silky texture, other types like green, brown, or puy work just as well.
03 - Works great for vegetarians as a main meal or as an indulgent side option.

Back