Irresistible Creamy Marry Me Lentils (Printable)

Luscious lentils in a creamy sun-dried tomato sauce with herbs, ready in under an hour for comforting meals.

# What You'll Need:

→ Lentils & Base

01 - 1 cup dried green or brown lentils, rinsed thoroughly
02 - 3 cups low-sodium vegetable broth

→ Vegetables & Aromatics

03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely diced
05 - 2 garlic cloves, minced
06 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
07 - 1/2 teaspoon crushed red pepper flakes

→ Herbs & Spices

08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon smoked paprika
11 - 2 tablespoons chopped fresh basil, plus extra for garnish

→ Sauce & Finish

12 - 1/2 cup heavy cream or full-fat coconut milk
13 - 1/3 cup grated Parmesan cheese or vegan alternative
14 - Kosher salt and freshly ground black pepper to taste

# Directions:

01 - Combine lentils and vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered until lentils are just tender, 20 to 25 minutes. Drain any excess liquid and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, until softened and translucent, 3 to 4 minutes. Add minced garlic, chopped sun-dried tomatoes, and red pepper flakes; cook for 1 minute until fragrant.
03 - Stir in dried oregano, dried thyme, and smoked paprika. Cook for 30 seconds to bloom the spices. Add the cooked lentils to the skillet and toss gently to coat evenly in the aromatic mixture.
04 - Pour in heavy cream and sprinkle with grated Parmesan. Reduce heat to low and simmer, stirring gently, until the sauce thickens and coats the lentils, about 5 minutes. The mixture should be creamy and heated through.
05 - Season generously with salt and freshly ground black pepper. Stir in chopped fresh basil until just combined. Taste and adjust seasoning as needed.
06 - Transfer to a serving bowl or plates. Garnish with additional fresh basil leaves and an extra sprinkle of Parmesan cheese if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The way the cream and sun-dried tomatoes create an almostinstant sauce base that feels restaurant fancy
  • How something so simple comes together in under an hour but tastes like it simmered all day
02 -
  • The first time I made this I reduced the cream sauce too much and it turned into more of a coating than a sauce so keep an eye on it
  • Sun-dried tomatoes vary wildly in saltiness so taste your sauce before adding much salt
03 -
  • Use the oil from the sun-dried tomato jar instead of plain olive oil for extra flavor
  • If you want to add protein, cooked chickpeas work beautifully alongside the lentils

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