Irresistible Creamy Marry Me Lentils (Printable version)

Comforting lentils in a luscious creamy sun-dried tomato sauce with herbs, perfect for winning hearts.

# What you'll need:

→ 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 or full-fat coconut milk
12 - 1/3 cup grated Parmesan
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons chopped fresh basil

# Directions:

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.
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. Serve hot, garnished with extra basil and an extra sprinkle of Parmesan if desired.

# Expert Tips:

01 -
  • The creamy sauce clings to every single lentil making each bite impossibly rich and satisfying
  • It comes together in under an hour but tastes like something that simmered all afternoon
  • The leftovers somehow taste even better the next day as the flavors deepen
02 -
  • Don't skip draining the lentils after cooking because excess liquid will make your sauce thin and disappointing
  • The sauce thickens quickly once you add the cream, so keep the heat low and stir gently to prevent separating
  • Sun-dried tomatoes packed in oil are worth the extra cost compared to dry ones because they're more tender and flavorful
03 -
  • Chop your sun-dried tomatoes small so they distribute evenly throughout the dish
  • Grate your own Parmesan fresh because pre-grated doesn't melt as smoothly into the sauce

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