Marry Me Lentils (Print Version)
# Ingredients:
→ Key Components
01 -
Cooking oil from sundried tomato jar
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1 cup uncooked green, black, or brown lentils (2.5 cups if already cooked, or 2 canned, drained ones)
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1 small red onion, chopped finely
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6 garlic cloves, smashed
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2 tsp crushed fennel seeds
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1 level tbsp of Italian herb mix
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1 tsp smoked paprika powder
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3 tbsp tomato paste
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1/2 cup chopped sundried tomatoes
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2 cups (480 ml) veggie broth
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3/4 cup (180 ml) heavy whipping cream
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1 cup (100 g) grated parmesan, pecorino, or any hard Italian cheese
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A handful of fresh basil leaves, chopped up
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Lemon slices for spritzing
# Instructions:
01 -
If you're making lentils from scratch, start now! Cook them alongside other meal prep tasks.
02 -
For black lentils: Use an Instant Pot with 1 cup lentils and 1.75 cups salted water. Pressure cook on HIGH for 9 minutes, then natural release for 10 minutes. Or, simmer 1 cup lentils with 3.5 cups water on the stovetop for about 20 minutes. Aim for a chewy-tender texture.
03 -
Warm up some sundried tomato oil in your skillet over medium heat. Toss in your chopped onion, letting it soften. Add garlic next. After 30 seconds, it'll smell heavenly.
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Sprinkle the fennel seeds, paprika, and Italian herbs into your pan. Keep it on low heat and stir until the spices release their earthy scent. Don’t let them overcook.
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Blend in the tomato paste and the finely chopped sundried tomatoes. Stir everything together until evenly combined.
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Using a fine sieve, drain your cooked lentils and thoroughly rinse them under running water to wash away any residue.
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Add the rinsed lentils to your pan, combining them with the sizzling mix. Pour in the vegetable broth and simmer on medium heat for 10 minutes. Start with the lid on. Remove it toward the end for a thicker consistency.
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On very low heat, gently incorporate the cream, cheese, and basil. Stir slowly until the cheese melts into the sauce and the basil softens.
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Cover the dish briefly, letting it rest for 5 minutes to settle and thicken up more. Give it a final stir and serve warm. Squeeze lemon wedges on top to brighten flavors.
# Notes:
01 -
Pair this dish with crusty bread, fluffy rice, or roasted sweet potatoes for a flexible meal.