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Creamy Marry Me Lentils

A luxurious and umami-rich lentil dish that's perfect for date nights or weeknight dinners, combining flavors from Rome and Marrakech.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Lentils and Base Ingredients
  • 1 cup dry black, brown or green lentils Or 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 Toast briefly in the pan before crushing for deeper flavor.
  • 1 tbsp Italian seasoning
  • 1 tsp smoked paprika
  • 3 tbsp tomato paste
  • 1/2 cup sun dried tomatoes, chopped
  • 2 cups vegetable stock
Cream and Cheese Ingredients
  • 3/4 cup heavy double cream For a vegan version, use coconut milk.
  • 1 cup parmesan, pecorino or Italian hard cheese Stir in off the heat to avoid graininess.
  • 1 bunch basil, chopped For a twist, swap for cilantro.
  • lemon wedges for squeezing Add brightness and balance.
Cooking Oil
  • Oil from a jar of sundried tomatoes Use liberally for umami flavor.

Method
 

Preparing Lentils
  1. If cooking dry lentils, prepare them first: For black lentils, use an Instant Pot with 1 cup lentils and 1.75 cups salted water, cook on HIGH for 9 minutes. For stovetop, use 1 cup lentils and 3.5 cups salted water; simmer for about 20 minutes until soft but al dente.
Cooking the Base
  1. In a large sauté pan, heat some sundried tomato oil and sauté onions until soft, then add garlic and sauté for another 30 seconds.
  2. Add crushed fennel seeds and sauté until fragrant, then quickly add extra oil, smoked paprika, and Italian seasoning, sauté briefly avoiding burning the spices.
  3. Add tomato paste and sundried tomatoes and mix well with the sautéed ingredients. Set aside while lentils are prepared.
Combining Ingredients
  1. Drain and rinse lentils until the water runs clear. Add lentils to the pan, turn the heat back up, and mix well.
  2. Pour in vegetable stock and allow to simmer for 10 minutes, covered then uncovered to thicken the sauce.
  3. Stir in cream, cheese, and basil over low heat until cheese melts and basil wilts.
  4. Let sit covered for 5 minutes to thicken, then stir and serve with lemon wedges.

Notes

This dish can be made ahead of time, stored in the refrigerator for up to 4 days, and reheated gently. For a spicier version, add chili or red pepper flakes. Explore variations with mushrooms or herbs.