Name: Creamy “Marry Me” Lentils Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 1 cup dry black, brown or green lentils (or 2.5 cups cooked, or 2 cans drained and rinsed); Oil from a jar of sundried tomatoes, for cooking; 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 (480 ml) vegetable stock; ¾ cup (180 ml) heavy (double) cream; 1 cup (100 g) parmesan, pecorino or Italian hard cheese, grated; 1 bunch fresh basil, chopped; Lemon wedges, for squeezing

Jump to Recipe· 4.2 from 10 reviews

If you are craving a dish that feels like a warm hug on a plate, look no further than this Creamy “Marry Me” Lentils Recipe. This lush and velvety lentil dish brings together the deep, earthy flavors of black or green lentils with a luscious sundried tomato sauce that is so rich and inviting, it’s earned its viral reputation for a reason. Whether you’re scooping it up with crusty bread, spooning it over rice, or dolloping it on a roasted sweet potato, this is comfort food elevated to delicious new heights. It’s simple, satisfying, and guaranteed to have you and your loved ones asking for seconds – and maybe even “marrying” the recipe yourself!

Ingredients You’ll Need

A top-down view of various cooking ingredients arranged neatly on a white marbled surface. There is a small white bowl with four different spices placed close together on the upper right. Next to it is a yellow scoop filled with black lentils. Below, there are clear glass bowls holding chopped red onions, sun-dried tomatoes, fresh green basil leaves, and grated cheese in a white bowl with a green handle. A small round glass bowl has minced garlic, and another small bowl contains a smooth red paste, likely tomato paste. A whole lemon is placed near the center, with a cube-shaped green seasoning cube next to the onions. A small jar with a creamy white sauce completes the setup. The arrangement is clean and colorful, with layers of different textures and colors clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in the Creamy “Marry Me” Lentils Recipe plays a starring role, bringing its own magic to the mix. From the aromatic fennel seeds to the luscious cream and cheese, these components blend to create an irresistible balance of flavors and textures.

Oil from a jar of sundried tomatoes: Packed with intense flavor, this oil adds depth and a beautiful color while infusing the dish with the rich essence of sundried tomatoes.
1 cup dry black, brown, or green lentils: The hearty base that lends protein, texture, and earthiness; black lentils are especially luxurious here.
1 small red onion, finely diced: Brings sweetness and a tender bite when sautéed gently.
6 cloves garlic, crushed: Adds aromatic warmth and a subtle kick that elevates the overall flavor.
2 tsp fennel seeds, crushed: Imparts a delicate anise-like flavor that complements the tomatoes beautifully.
1 tbsp Italian seasoning: A classic herb blend that offers a fragrant Mediterranean touch.
1 tsp smoked paprika: Adds a smoky hint and a vibrant color that makes this dish irresistible.
3 tbsp tomato paste: Intensifies the tomato flavor and provides a velvety richness to the sauce.
½ cup sun dried tomatoes, chopped: Bursts of concentrated tomato sweetness and chewiness for a wonderful texture contrast.
2 cups vegetable stock: The comforting liquid that helps simmer the lentils and meld the flavors.
¾ cup heavy (double) cream: Creates the creamy, dreamy sauce that lives up to the recipe’s name.
1 cup parmesan, pecorino or Italian hard cheese: Adds a savory saltiness and melts into the sauce for gooey goodness.
1 bunch basil, chopped: Freshness and vibrant aroma that brighten the entire dish right at the end.
Lemon wedges, for squeezing: The zesty finish that balances richness and adds a lovely tang.

How to Make Creamy “Marry Me” Lentils Recipe

Step 1: Prepare the Lentils

Start by cooking your lentils if you are using dry ones. For black lentils, the Instant Pot is a time-saver: combine 1 cup of lentils with 1.75 cups of salted water, cook on high pressure for 9 minutes, and allow a natural release for 10 minutes for perfect tenderness. If stovetop is your preference, simmer lentils in 3.5 cups of salted water for about 20 minutes until tender but still slightly firm. Getting your lentils just right sets the foundation for this stunning dish.

Step 2: Sauté Aromatics and Spices

In a large deep-sided sauté pan, gently heat a few tablespoons of the sundried tomato oil over medium-low heat. Add the finely diced red onion and cook slowly until softened and translucent. Toss in the crushed garlic and sauté just until fragrant—this will only take about 30 seconds to a minute. Immediately add the crushed fennel seeds and let their sweet aroma blossom as they cook briefly. Then quickly stir in a splash more oil, smoked paprika, and Italian seasoning, keeping the heat low so the spices release their essence without burning. This careful layering of aroma is what builds the base of the sauce.

Step 3: Build the Sauce with Tomato Elements

Next, stir in the tomato paste and chopped sundried tomatoes. Cook these together with the aromatics a few minutes until everything is harmoniously combined and heated through. This step deepens the flavors and creates a rich, slightly sweet tomato backdrop that the lentils will soak up beautifully.

Step 4: Combine Lentils and Simmer

Drain your cooked or canned lentils carefully in a fine sieve and rinse thoroughly to wash away any residual cooking liquid that might muddy the sauce. Add the lentils to your pan with the tomato and spice mixture, turning the heat back up to medium. Pour in the vegetable stock and cover the pan, allowing it to simmer for 10 minutes. In the last few minutes, remove the lid so the sauce thickens and the lentils absorb the flavors completely, creating that dreamy consistency you’re after.

Step 5: Finish with Cream, Cheese, and Basil

Lower the heat to very gentle and stir in the heavy cream, grated cheese, and freshly chopped basil. The cheese melts slowly and infuses the sauce with a savory richness, while the basil adds fresh, herbal brightness. Let this mixture warm through, then cover and let rest for 5 minutes to thicken further, ensuring every bite is luxuriously creamy and utterly delightful.

How to Serve Creamy “Marry Me” Lentils Recipe

Garnishes

Garnishing with a squeeze of fresh lemon juice over each serving instantly lifts the flavors, cutting through the richness and adding a bright, zesty punch. A scattering of extra basil or a few shavings of parmesan can also amp up the presentation and taste, making every bowl feel special.

Side Dishes

This lentil dish is incredibly versatile when it comes to sides. Serve it alongside fluffy steamed rice to soak up all the sauce, or offer crusty bread for dipping—both choices are bound to be crowd-pleasers. For a creative twist, try spooning the creamy lentils over a baked sweet potato for a hearty vegetarian main packed with texture and flavor.

Creative Ways to Present

If you want to impress your guests, serve the Creamy “Marry Me” Lentils Recipe in small cast iron skillets or elegant ramekins, topped with fresh herbs and a lemon wedge on the side. Another idea is to layer it in a bowl with greens or roasted vegetables underneath, making it a stunning centerpiece that invites everyone to dive in.

Make Ahead and Storage

Storing Leftovers

This dish keeps beautifully in the refrigerator for up to 3 days. Keep it in an airtight container to preserve the creamy texture and vibrant flavors. When stored properly, the lentils continue to develop their deliciousness overnight, making leftovers even more crave-worthy.

Freezing

To freeze, cool the lentils completely and transfer them into a freezer-safe container. This recipe freezes well for up to 3 months. Just be aware that the cream may separate slightly after freezing, but a good stir when reheating will bring it back to smooth perfection.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and to reincorporate the cream and cheese. Adding a splash of vegetable stock or water helps loosen the sauce if it thickened too much in the fridge or freezer. Microwave reheating works too if you cover and stir halfway through.

FAQs

Can I use canned lentils instead of dry ones?

Absolutely! Using canned lentils is a great shortcut. Just be sure to rinse them well to remove the canning liquid and reduce any metallic or canned flavors before adding them to the sauce.

Is it possible to make this dish vegan?

Yes! Swap the heavy cream for full-fat coconut cream or cashew cream and replace the parmesan with a vegan cheese alternative or nutritional yeast for that savory umami kick. The dish will still be creamy and delicious.

What type of lentils works best in this recipe?

Black lentils, also known as beluga lentils, provide a luxurious texture and hold their shape well, making them ideal here. However, green or brown lentils work just as wonderfully and create their own deliciously hearty variations.

Can I prepare this recipe in advance for a dinner party?

Yes, this recipe is perfect for making ahead. Prepare the lentils and sauce up to the point before adding cream and cheese, then finish those steps just before serving for maximum freshness and creaminess.

What can I serve with Creamy “Marry Me” Lentils Recipe for a complete meal?

This recipe feels like a full meal on its own but pairs beautifully with simple green salads, roasted vegetables, or a side of grain like quinoa or couscous to round out your plate.

Final Thoughts

There is truly something magical about the Creamy “Marry Me” Lentils Recipe that makes it a standout in any kitchen. It’s comforting, flavorful, and so easy to fall in love with, whether you are a lentil enthusiast or new to this powerhouse legume. I can’t recommend it enough for those days when you want a hearty, soul-satisfying meal full of warmth and elegance. Give it a go – I promise you will be hooked!