Description
Creamy Marry Me Lentils is a rich, comforting dish featuring tender black or Puy lentils simmered in a flavorful sauce made with sun-dried tomatoes, garlic, Italian herbs, smoked paprika, and fennel seeds. Finished with heavy cream and Parmesan cheese, this luscious recipe offers a perfect balance of smoky, herby, and creamy flavors, garnished with fresh basil or parsley for brightness.
Ingredients
Scale
Lentils
- 1½ cups black lentils (beluga lentils) or Puy lentils
- 4 cups water (for cooking lentils)
Sauce
- ½ cup sun-dried tomatoes, chopped
- 2 tablespoons sun-dried tomato herbed oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon fennel seeds
- 1 cup vegetable broth
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Garnish
- Fresh basil or parsley
Instructions
- Cook the Lentils: Rinse the lentils thoroughly under cold water to remove any debris. In a large saucepan, combine the lentils with 4 cups of water and bring to a rolling boil. Reduce heat to a simmer and cook gently for 20 to 25 minutes, or until the lentils are tender but not mushy. Drain the lentils and set them aside.
- Prepare the Sauce: In a large skillet, heat the 2 tablespoons of sun-dried tomato herbed oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and soft. Add the minced garlic, Italian seasoning, smoked paprika, and fennel seeds to the skillet. Cook for another 1 to 2 minutes until the spices are fragrant, stirring frequently to avoid burning.
- Combine Lentils and Sauce: Stir in the chopped sun-dried tomatoes along with the cooked lentils into the skillet. Pour in the vegetable broth and allow the mixture to simmer gently for a few minutes to meld the flavors together. Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce becomes creamy and coats the lentils well. Season with salt, black pepper, and add red pepper flakes if heat is desired. Stir to combine evenly.
- Serve: Remove from heat and garnish the creamy lentils with fresh basil or parsley. Serve warm alongside crusty bread, steamed rice, or atop baked potatoes for a hearty, satisfying meal.
Notes
- You can use either black beluga lentils or Puy lentils depending on your preference; both hold their shape well after cooking.
- If you prefer a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free alternative.
- Adjust the red pepper flakes according to your tolerance for heat or omit entirely for a milder dish.
- The fennel seeds add a subtle anise flavor that complements the smoky paprika and Italian herbs; feel free to omit if unavailable.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
