Irresistible Creamy Marry Me Lentils (Printable Version)

Luscious lentils in creamy sun-dried tomato sauce with herbs

# What You Need:

→ Lentils & Base

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

→ Vegetables & Aromatics

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

→ Cream Sauce & Garnish

12 - 1/2 cup heavy cream or full-fat coconut milk
13 - 1/3 cup grated Parmesan cheese
14 - 2 tablespoons chopped fresh basil, plus extra for garnish

# Directions:

01 - Combine rinsed lentils and vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 20 to 25 minutes until lentils are just tender. Drain any excess liquid and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent. Add minced garlic, chopped sun-dried tomatoes, and red pepper flakes. Stir constantly and cook for 1 minute until fragrant.
03 - Sprinkle dried oregano, thyme, and smoked paprika into the skillet. Stir well to combine with the aromatics. Add the cooked lentils to the skillet and toss gently to coat evenly in the seasoned mixture.
04 - Pour heavy cream into the skillet and sprinkle with grated Parmesan. Reduce heat to low and simmer for 5 minutes, stirring gently, until the sauce thickens, becomes creamy, and everything is heated through.
05 - Remove from heat. Season generously with salt and freshly ground black pepper to taste. Stir in 2 tablespoons chopped fresh basil until evenly distributed.
06 - Transfer to serving bowls or plates. Garnish with additional fresh basil leaves and an extra sprinkle of Parmesan cheese if desired. Serve immediately while hot and creamy.

# Expert Tips:

01 -
  • The sauce achieves that luxurious velvety texture usually reserved for heavy cream pastas but with plant-powered protein
  • Sun-dried tomatoes create an umami bomb that makes everyone ask whats in this
  • Comes together in under an hour but tastes like something that simmered all afternoon
02 -
  • The sauce continues to thicken as it stands, so dont panic if it looks slightly loose when you first add the cream
  • Sun-dried tomatoes vary in saltiness, so taste your sauce before adding extra salt
  • Coconut milk creates a slightly sweeter finish while heavy cream is more neutral, choose based on your preference
03 -
  • Rinse your lentils thoroughly before cooking to remove any debris or dust
  • Chop your sun-dried tomatoes into uniform pieces so every bite gets that sweet-tangy burst
  • Have all your ingredients prepped before you start cooking, this comes together quickly once you hit the stove

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