Sometimes a dish comes along that feels like it was made to steal the show at the dinner table. Enter Creamy “Marry Me” Lentils—a luxurious, plant-based twist on classic comfort food that’s creamy, savory, and bursting with bold Mediterranean flavors. The name alone hints at its charm: it’s the kind of dish you’ll want to serve again and again, whether for a weeknight meal, a casual dinner party, or a cozy Sunday lunch.
Lentils are nutritional powerhouses, offering protein, fiber, and a hearty texture that makes them a satisfying base for a creamy sauce. Paired with sun-dried tomatoes, fragrant fennel seeds, smoked paprika, and Italian herbs, this dish delivers layers of flavor in every bite. Finish it with fresh basil and a squeeze of lemon, and it transforms into something elegant yet approachable. Whether you’re a vegetarian, a plant-forward foodie, or simply craving a comforting, creamy meal, this recipe hits all the right notes.
Recipe Overview
Creamy “Marry Me” Lentils combines tender black, brown, or green lentils with a rich, cheesy tomato-based sauce flavored with garlic, fennel, smoked paprika, and sundried tomatoes. Finished with fresh basil and a touch of cream, it’s a hearty, flavorful, and indulgent dish that’s perfect for any occasion. Ready in under an hour (or faster with canned lentils), it’s a versatile meal that pairs beautifully with crusty bread, roasted vegetables, or a simple green salad.
Ingredients & Instructions
This recipe carefully balances texture, spice, and creaminess, transforming humble lentils into a memorable dish.
Ingredients
- Oil from a jar of sundried tomatoes, for cooking
- 1 cup dry black, brown, or green lentils (about 2.5 cups cooked, or 2 cans drained and rinsed)
- 1 small red onion, finely diced
- 6 cloves garlic, crushed
- 2 tsp fennel seeds, crushed
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- 3 tbsp tomato paste
- ½ cup sundried tomatoes, chopped
- 2 cups vegetable stock
- ¾ cup heavy (double) cream
- 1 cup parmesan, pecorino, or other hard Italian cheese
- 1 bunch fresh basil, chopped
- Lemon wedges, for serving
Step-by-Step Instructions
1. Cook the Lentils
If using dry lentils:
- Black lentils (Beluga): In an Instant Pot, combine 1 cup lentils with 1.75 cups salted water, cook on HIGH for 9 minutes, then let natural release for 10 minutes.
- Stovetop option: Simmer 1 cup lentils with 3.5 cups salted water for about 20 minutes, until soft but slightly al dente.
If using canned lentils, simply drain and rinse until water runs clear.
2. Sauté the Aromatics
In a large pan, heat a few tablespoons of sundried tomato oil over low-medium heat. Add diced onions and sauté until softened, then add crushed garlic and cook until fragrant.
3. Build the Flavor
Add crushed fennel seeds and sauté briefly. Stir in a touch more oil if needed, then add smoked paprika and Italian seasoning. Cook until the spices are aromatic and well distributed.
4. Add Tomatoes
Mix in tomato paste and chopped sundried tomatoes, combining thoroughly with the onion and spices. Set aside briefly to allow flavors to meld.
5. Combine Lentils and Sauce
Add the cooked or canned lentils to the pan. Pour in vegetable stock, cover, and simmer for 10 minutes, uncovering for the last few minutes to allow the sauce to thicken slightly.
6. Finish with Cream and Cheese
Reduce heat to very low. Stir in heavy cream, grated cheese, and chopped basil until the cheese melts and the basil wilts.
Let the lentils sit covered for 5 minutes to allow flavors to fully develop. Stir gently before serving.
7. Serve
Serve the lentils warm, with lemon wedges for squeezing over the top. The brightness of lemon perfectly balances the creamy, savory richness.
Cooking Tips & Variations
1. Lentil Choice
- Black lentils: Firm, slightly earthy, and hold shape well.
- Brown lentils: Soft, hearty, and absorb sauce beautifully.
- Green lentils: Slightly peppery and maintain a firmer texture.
2. Cream Alternatives
- Use coconut cream or cashew cream for a dairy-free version.
3. Spice Adjustments
- Add a pinch of red chili flakes or chili crisp for heat.
- For a smokier profile, increase smoked paprika or use a dash of liquid smoke.
4. Cheese Swaps
- Parmesan is classic, but pecorino, grana padano, or a hard vegan cheese alternative work beautifully.
5. Add Vegetables
- Stir in sautéed spinach, mushrooms, or roasted bell peppers for extra color and nutrition.
Storage & Serving Suggestions
Storage
- Refrigerate in an airtight container for up to 4 days.
- Freeze in portions for up to 2 months, then thaw overnight in the fridge.
Serving Suggestions
- Serve with crusty bread to soak up the creamy sauce.
- Pair with roasted vegetables, steamed greens, or a light salad.
- For a heartier meal, add grilled chicken, tofu, or tempeh on the side.
Creamy “Marry Me” Lentils elevates humble lentils into a dish that’s indulgent, comforting, and deeply flavorful. With layers of savory spices, sun-dried tomatoes, fresh herbs, and rich cream, it’s a meal that feels special yet is surprisingly easy to prepare. Perfect for weeknights or entertaining, this recipe delivers a satisfying balance of richness, warmth, and freshness—sure to impress anyone lucky enough to taste it.
FAQs
1. Can I make this with canned lentils?
Yes! Just drain and rinse before adding to the sauce. It speeds up prep time significantly.
2. Can I make it vegan or dairy-free?
Use coconut cream or cashew cream instead of heavy cream, and a vegan parmesan alternative.
3. How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Freeze in portions for longer storage.
4. Can I adjust the spice level?
Absolutely. Add more smoked paprika or chili flakes for extra heat, or omit for a milder flavor.
5. What to serve with these lentils?
Crusty bread, roasted vegetables, or a simple green salad complement this creamy dish beautifully.
Creamy “Marry Me” Lentils combine tender lentils with sun-dried tomatoes, garlic, and cream for a rich, flavorful, plant-based dish perfect for weeknight dinners.
