Description
Creamy “Marry Me” Lentils is a luscious, comforting dish featuring black, brown, or green lentils simmered in a rich sundried tomato and creamy sauce infused with fennel seeds, smoked paprika, and Italian seasoning. Perfect as a hearty side or a main when paired with bread, rice, or roasted sweet potatoes, this recipe offers a beautiful blend of savory, tangy, and herbaceous flavors that will captivate your taste buds.
Ingredients
Lentils
- 1 cup dry black, brown or green lentils (or 2.5 cups cooked, or 2 cans drained and rinsed)
Sauce and Aromatics
- 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
Finishing Ingredients
- 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
Instructions
- Cook Lentils: If using dry lentils, start cooking first. For black lentils, cook 1 cup in 1.75 cups salted water in an Instant Pot on HIGH for 9 minutes with a natural release of 10 minutes, or simmer on stovetop with 3.5 cups salted water for about 20 minutes until tender but still slightly firm.
- Prepare Aromatics: In a large deep-sided sauté pan, heat a few tablespoons of sundried tomato oil over low-medium heat. Sauté the finely diced onion until soft, then add crushed garlic and cook for about 30 seconds until fragrant.
- Add Spices: Add crushed fennel seeds to the pan and sauté until aromatic. Quickly add extra oil, smoked paprika, and Italian seasoning, stirring gently to combine without burning the spices, maintaining low heat.
- Incorporate Tomato Elements: Add tomato paste and chopped sundried tomatoes to the pan, stirring until thoroughly mixed with the onions, garlic, spices, and oil. Remove from heat and set aside.
- Drain and Rinse Lentils: Once lentils are cooked, drain using a fine sieve to prevent lentils from falling through, and rinse under cold water until clear to avoid discoloration of the sauce.
- Simmer Lentils with Sauce: Return pan to medium heat, add lentils to the sauté mixture, then pour in vegetable stock. Cover and simmer for 10 minutes, uncovering for the last few minutes to allow the sauce to thicken as the lentils absorb the liquid.
- Finish with Cream, Cheese and Basil: Lower heat and gently stir in the heavy cream, grated cheese, and chopped basil until the cheese melts and basil wilts, creating a creamy luscious sauce.
- Rest and Serve: Cover the pan and let the lentils rest for 5 minutes to thicken further. Stir once more and serve immediately with fresh lemon wedges to squeeze over.
Notes
- Use black lentils for the most luxurious texture, but brown or green lentils also work well.
- Rinsing cooked lentils prevents the sauce from becoming muddy in color.
- If using canned lentils, drain and rinse thoroughly before adding to the sauce.
- Adjust seasoning at the end to taste, especially the salt level depending on the saltiness of stock and cheese.
- Serve with crusty bread, rice, or as a topping for roasted sweet potatoes for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Fusion
