Creamy Marry Me Lentils

These irresistible "Marry Me" lentils turn basic pantry staples into a decadent, soul-warming meal that'll make everyone beg for more. Every lentil gets wrapped in a silky, sun-dried tomato sauce, making a dish that's brilliant with crusty bread, over rice, or topping a baked sweet potato.

I whipped up these lentils during an at-home date when I wanted something both fancy and comforting. The name stuck after my partner suggested we should make this our go-to dish for all our celebrations going forward.

Ingredients

• Black lentils: They keep their shape nicely and offer stunning contrast against the sauce. Their deep taste works perfectly, though green or brown varieties can sub in
• Sundried tomato oil: Kicks off the dish with rich flavor that runs through every bite
• Red onion: Gives a touch of natural sweetness that cuts through the tomato tang
• Garlic: Sets up the flavor foundation. Don't skimp on using fresh cloves here
• Fennel seeds: Add that subtle licorice hint that makes these lentils stand out from regular recipes
• Italian seasoning: Brings in those Mediterranean vibes. Go for mixes with rosemary, oregano, and thyme
• Smoked paprika: Adds layers and a hint of smokiness. Try Spanish kinds for the fullest flavor
• Sundried tomatoes: Pack in concentrated savory tanginess. The oil-packed ones work wonders
• Heavy cream: Creates that mouthwatering richness that defines this dish. Get the fattiest version you can find
• Parmesan cheese: Supplies salty umami goodness. Treat yourself to real aged Parmigiano Reggiano if you can
• Fresh basil: Adds brightness and fragrance. Pick bunches with perky, deep green leaves
• Lemon wedges for serving: Balance the richness and perk up all the flavors

Step-by-Step Instructions

Start the Lentils:

If using dry lentils, cook them first. For black ones, try the Instant Pot by mixing 1 cup lentils with 1.75 cups salty water on HIGH for 9 minutes plus 10 minutes natural release. Or boil them on the stove with 3.5 cups salty water for roughly 20 minutes until tender but still a bit firm.

Build the Flavor Base:

Warm a few spoonfuls of sundried tomato jar oil in a big deep pan over low-medium heat. Toss in finely chopped red onion and cook until soft and see-through, about 5 minutes. Add smashed garlic and cook another 30 seconds until you catch that lovely smell but before it turns brown.

Toast the Spices:

Toss in crushed fennel seeds and cook until they smell fragrant, about half a minute. Quickly add a bit more oil plus the smoked paprika and Italian seasoning. Keep stirring for about 20 seconds to toast everything and mix it through the oil. This part builds amazing flavor, but work fast so nothing burns.

Create the Tomato Base:

Mix in tomato paste and chopped sundried tomatoes, stirring until everything blends with the spices and aromatics. You'll get a thick, flavor-packed mix. Turn off the heat while getting the lentils ready.

Prepare the Lentils:

Strain your cooked or canned lentils in a fine sieve. Rinse them well until the water runs clear to keep the sauce from getting cloudy. This step matters for both how it looks and feels.

Combine and Simmer:

Turn heat back to medium and add your clean lentils to the tomato mix, stirring to coat them all. Pour in the veggie stock and let everything bubble for 10 minutes. Start with the lid on, then take it off for the last few minutes so the sauce can thicken as the lentils soak up liquid.

Create Creaminess:

Lower heat way down and stir in the heavy cream, grated cheese, and torn fresh basil. Stir softly until the cheese melts completely and the basil wilts into the sauce, making everything rich and velvety.

Rest and Serve:

Cover the pan and let everything sit for 5 minutes off the heat. This waiting time helps the sauce thicken up and the flavors mingle perfectly. Give it one last stir before dishing up with lemon wedges to brighten each serving.

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Those fennel seeds really make all the difference here. I once forgot to add them and instantly felt something big was missing. That faint licorice note creates this mystery that keeps folks wondering what makes these lentils so darn addictive.

Storage and Reheating

These creamy lentils taste even better the day after as everything mingles in the fridge. Keep any extras in a sealed container for up to 4 days. When warming them up, add a little splash of water or veggie broth to keep things creamy. I prefer heating them slowly on the stove instead of zapping them to keep the lentils nice and tender.

Clever Substitutions

While black lentils look most striking against the creamy sauce, French green (Puy) lentils work great too since they don't fall apart when cooked. For something lighter, swap heavy cream with half and half or unsweetened cashew cream if you're skipping dairy. Nutritional yeast can replace parmesan for a fully plant-based version while keeping that cheesy flavor punch.

Serving Suggestions

This flexible dish works in so many ways. Serve it as your main meal over smooth polenta or with crusty sourdough for dipping. It makes a standout side for holiday dinners or special occasions. For a complete protein boost, pair with a simple green salad dressed with lemony dressing. My top choice is spooning it over a baked sweet potato with a dollop of Greek yogurt for contrast.

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Frequently Asked Questions

→ Can I swap dry lentils for canned ones?

Of course! Just rinse and drain your canned lentils before adding them in.

→ Which lentil type is best here?

Black lentils give the richest texture, but green, brown, or puy lentils all work wonderfully.

→ How can I make this vegan?

Swap heavy cream with coconut cream and trade parmesan for your favorite vegan cheese.

→ What’s the best way to store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Warm it back up gently, adding broth if it thickens too much.

→ What pairs well with this meal?

Pair it with crusty bread, fluffy rice, or spoon it over baked sweet potatoes as a topping.