Irresistible Creamy Marry Me Lentils (Printer-Friendly)

Comforting lentils in a luscious creamy sun-dried tomato sauce with herbs, perfect for cozy Mediterranean-style dinners.

# 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
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)

# How-To Steps:

01 - Combine lentils and broth in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered until just tender, 20-25 minutes. Drain any excess liquid if needed.
02 - Heat olive oil in a large skillet 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 until fragrant.
03 - Stir in oregano, thyme, and smoked paprika. Add the cooked lentils to the skillet and toss to coat thoroughly 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. Serve hot, garnished with extra basil and an additional sprinkle of Parmesan if desired.

# Expert Hints:

01 -
  • The way the cream mingles with those tangy sun-dried tomatoes creates this incredible sauce that youll want to eat with a spoon
  • Its the kind of vegetarian comfort food that makes everyone at the table feel completely satisfied
  • Ready in under an hour but tastes like it simmered all afternoon
02 -
  • Dont skip draining the lentils after cooking, or your final dish will end up way too watery instead of creamy and luscious
  • The sauce continues to thicken as it stands, so remove it from heat while it still looks slightly looser than you want
  • Fresh basil at the very end matters because cooked basil loses that bright, peppery punch we love
03 -
  • Chop your sun-dried tomatoes into smaller pieces than you think you need so they distribute evenly throughout the dish
  • Use a microplane or fine grater for the Parmesan so it melts seamlessly into that creamy sauce

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