Description
Creamy Marry Me Lentils is a rich and comforting vegetarian dish featuring tender black or Puy lentils simmered and combined with a luscious cream and Parmesan sauce. Enhanced with sun-dried tomatoes, Italian herbs, and smoked paprika, this elegant lentil dish makes a flavorful main course or hearty side, perfect for cozy dinners.
Ingredients
Scale
Lentils
- 1½ cups black lentils (beluga lentils) or Puy lentils
- 4 cups water (for cooking lentils)
Sauce and Seasonings
- 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. Place them in a large saucepan with 4 cups of water. Bring to a rolling boil, then reduce the heat and let them simmer gently for 20 to 25 minutes or until the lentils are tender but not mushy. Drain excess water and set the lentils aside.
- Prepare the Sauce: Heat 2 tablespoons of sun-dried tomato herbed oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic, Italian seasoning, smoked paprika, and fennel seeds. Cook for an additional 1 to 2 minutes until the spices become aromatic.
- Combine Lentils and Sauce: Add the chopped sun-dried tomatoes along with the cooked lentils to the skillet. Pour in the vegetable broth and allow the mixture to simmer gently so the flavors meld. Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese. Continue stirring until the sauce becomes creamy and thick. Season with salt, black pepper, and add red pepper flakes if a spicy kick is desired.
- Serve: Remove from heat and garnish with freshly chopped basil or parsley for freshness. Serve the creamy lentils warm alongside crusty bread, over a bed of rice, or atop baked potatoes for a wholesome and satisfying meal.
Notes
- Beluga lentils and Puy lentils are preferred for their firm texture; avoid red lentils as they tend to become mushy.
- Adjust the cream and Parmesan quantities to tailor richness and cheesiness.
- Sun-dried tomato oil adds significant flavor but can be substituted with olive oil if unavailable.
- For a vegan version, replace heavy cream with coconut cream or cashew cream and use nutritional yeast instead of Parmesan cheese.
- Red pepper flakes are optional and can be omitted for a milder taste.
- Cook lentils to just tender to retain a nice bite in the final dish.
