Irresistible Creamy Marry Me Lentils (Printable)
Comforting lentils in a rich, creamy sun-dried tomato sauce with herbs and aromatics.
# What You’ll Need:
→ Lentils & Main
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups low-sodium vegetable broth (or water)
→ 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 (optional)
→ Sauce & Finish
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon smoked paprika
11 - 1/2 cup heavy cream or full-fat coconut milk (for vegan option)
12 - 1/3 cup grated Parmesan (or vegan Parmesan alternative)
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons chopped fresh basil (plus more for garnish)
# Directions:
01 - In a medium saucepan, combine lentils and broth. Bring to a boil, then reduce heat and simmer uncovered until just tender, 20-25 minutes. Drain any excess liquid if needed.
02 - Meanwhile, in a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3-4 minutes. Stir in garlic, sun-dried tomatoes, and red pepper flakes; cook another minute.
03 - Stir in oregano, thyme, and smoked paprika. Add the cooked lentils and toss to coat in the aromatic mixture.
04 - Pour in cream and Parmesan. Reduce heat to low and simmer, stirring gently, until thick, creamy, and heated through, about 5 minutes.
05 - Season generously with salt and pepper. Stir in fresh basil.
06 - Serve hot, garnished with extra basil and an extra sprinkle of Parmesan if desired.
# Expert Advice:
01 -
- The sauce is impossibly creamy without using a stick of butter
- It comes together in under an hour but tastes like it simmered all day
- Leftovers somehow taste even better the next day
02 -
- Don't overcook the lentils in the first step, they'll continue cooking in the sauce
- Full-fat coconut milk is genuinely delicious here, nobody will know it's dairy-free
- The sauce thickens quickly once you add the cream, so keep stirring
03 -
- Buy sun-dried tomatoes packed in oil, not the dry ones in bags
- Grate your own Parmesan instead of using pre-grated for better melting