Irresistible Creamy Marry Me Lentils (Printable)
Tender lentils in a rich, creamy sun-dried tomato sauce with herbs and Parmesan.
# Ingredient List:
→ Lentils & Main
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups low-sodium vegetable broth
→ Vegetables & Base
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
→ Sauce & Finish
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon smoked paprika
11 - 1/2 cup heavy cream
12 - 1/3 cup grated Parmesan
13 - Salt and freshly ground black pepper
14 - 2 tablespoons chopped fresh basil
# Directions:
01 - Combine lentils and vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered until lentils are just tender, about 20-25 minutes. Drain any excess liquid if necessary.
02 - While lentils cook, heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened and translucent, 3-4 minutes. Stir in minced garlic, chopped sun-dried tomatoes, and red pepper flakes; cook for 1 minute until fragrant.
03 - Sprinkle dried oregano, thyme, and smoked paprika into the skillet, stirring to distribute evenly. Add the cooked, drained lentils and toss gently to coat thoroughly in the seasoned vegetable mixture.
04 - Pour heavy cream over the lentil mixture and sprinkle with grated Parmesan. Reduce heat to low and simmer gently, stirring occasionally, until the sauce thickens and coats the lentils, about 5 minutes.
05 - Remove from heat. Season generously with salt and freshly ground black pepper to taste. Stir in chopped fresh basil until evenly distributed.
06 - Transfer to a serving dish and serve hot. Garnish with additional fresh basil leaves and extra Parmesan if desired.
# Expert Tips:
01 -
- Everything simmers in one pan while you pour yourself a glass of wine and pretend you're not checking your phone every three minutes
- The leftovers somehow taste even better the next day, if such a thing is possible
02 -
- I once forgot to drain the lentils before adding them to the sauce and ended up with soup instead of the luscious, spoon-coating consistency you're going for
- The cream can sometimes separate if you let it boil too aggressively, so keep that heat gentle once you've added it
03 -
- Rinse your lentils thoroughly and pick through them for any small stones or debris that might have hitched a ride
- Let the sauce rest for about 5 minutes off the heat before serving so it has time to thicken slightly and really coat each lentil