Print

Creamy Marry Me Lentils

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy ‘Marry Me’ Lentils is a rich and comforting vegetarian dish featuring lentils cooked in a luscious sundried tomato, cream, and parmesan sauce. Inspired by the viral ‘Marry Me Chicken’ recipe, this plant-based version is packed with flavor and perfect served with bread, rice, or potatoes.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes (including resting)
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Vegetarian

Ingredients

Oil from a jar of sundried tomatoes, for cooking

1 cup dry black, brown, or green lentils (2.5 cups cooked, or 2 cans drained and rinsed)

1 small red onion, finely diced

6 cloves garlic, crushed

2 tsp fennel seeds, crushed

1 tbsp Italian seasoning

1 tsp smoked paprika

3 tbsp tomato paste

1/2 cup sundried tomatoes, chopped

2 cups (480 ml) vegetable stock

3/4 cup (180 ml) heavy or double cream

1 cup (100 g) parmesan, pecorino, or Italian hard cheese

1 bunch basil, chopped

Lemon wedges, for serving

Instructions

  1. If cooking lentils from dry, begin this first. For black lentils: In an Instant Pot, combine 1 cup lentils with 1.75 cups salted water and cook on HIGH for 9 minutes, then natural release for 10 minutes. On the stovetop, simmer 1 cup lentils with 3.5 cups salted water for about 20 minutes until soft but al dente.
  2. In a large sauté pan, heat a few tablespoons of the sundried tomato oil over low-medium heat. Sauté onions until soft, then add garlic and cook for 30 seconds until fragrant.
  3. Add fennel seeds and sauté until aromatic, then add a little more oil along with the smoked paprika and Italian seasoning. Cook briefly, ensuring the spices don’t burn.
  4. Stir in tomato paste and chopped sundried tomatoes, mixing well with the aromatics. Turn off heat while preparing lentils.
  5. Drain and rinse lentils well, then add to the pan. Stir to combine with the sauce base.
  6. Pour in vegetable stock, cover, and simmer for 10 minutes, uncovering for the last few minutes to thicken slightly.
  7. Reduce heat to low, then stir in cream, cheese, and chopped basil until the cheese melts and the basil wilts.
  8. Cover and let rest for 5 minutes to thicken further. Stir again and serve warm with lemon wedges for squeezing.

Notes

  • Black lentils (beluga) hold their shape best, but green or brown lentils also work well.
  • Use the oil from sundried tomatoes for maximum flavor.
  • Add spinach or kale near the end of cooking for extra nutrients.
  • For a vegan version, substitute coconut cream and vegan cheese.
  • Serve with bread, rice, pasta, or as a baked potato topping.

Nutrition

Find it online: https://cheftinaskitchen.com/creamy-marry-me-lentils/