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Marry Me” Lentils

Creamy Marry Me Lentils That Will Steal Your Heart

Delicious and heartwarming Creamy 'Marry Me' Lentils that combine simple ingredients and rich flavors, perfect for every occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lentils
  • 1 cup dry black, brown, or green lentils Use 2.5 cups cooked lentils or 2 cans of canned lentils for a faster option.
For the Sauce
  • Oil oil from a jar of sundried tomatoes Enhances flavor and provides fat for sautéing; substitute with olive oil if needed.
  • 1 small red onion Adds sweetness and depth; can replace with yellow onion.
  • 6 cloves garlic Switch to 1 teaspoon of garlic powder as a last-minute substitute.
  • 3 tbsp tomato paste Can be substituted with tomato purée.
  • ½ cup sun-dried tomatoes Adds tanginess and texture; fresh tomatoes can be used as an alternative.
  • 2 cups vegetable stock Low-sodium stock or water works if in a pinch.
For the Seasoning
  • 2 tsp fennel seeds Crushed, delivers a unique herbal flavor; may omit or swap with 1 tsp of Italian seasoning.
  • 1 tbsp Italian seasoning Substitute with dried oregano, thyme, and basil to taste.
  • 1 tsp smoked paprika Regular paprika or chili powder can be a milder substitute.
For Creaminess
  • ¾ cup heavy cream Use coconut cream for a dairy-free alternative.
  • 1 cup Parmesan, pecorino, or Italian hard cheese Nutritional yeast works for a vegan version.
For Garnishing & Serving
  • 1 bunch basil Chopped, substitute with parsley or omit.
  • lemon wedges Squeeze over the dish before serving to enhance the flavor.

Equipment

  • Instant Pot
  • Deep-sided sauté pan

Method
 

Step-by-Step Instructions
  1. Cook lentils by rinsing 1 cup until water runs clear and cook in an Instant Pot with 1.75 cups of salted water on high for 9 minutes, allowing for natural release of 10 minutes. Alternatively, simmer on the stovetop for 20 minutes until al dente. Drain and set aside.
  2. In a deep-sided sauté pan, heat oil from sundried tomatoes over low-medium heat. Add chopped red onion and cook until soft, about 5 minutes. Add minced garlic and sauté for another 30 seconds until fragrant.
  3. Sprinkle in crushed fennel seeds, Italian seasoning, and smoked paprika. Stir briefly for about 1 minute until fragrant to enhance flavor.
  4. Now, add tomato paste and chopped sundried tomatoes, stirring for 2-3 minutes until integrated to create a rich base for the sauce.
  5. Gently stir in the drained lentils and vegetable stock, bringing the mixture to a gentle simmer. Cook uncovered for about 10 minutes, allowing the sauce to thicken.
  6. Lower the heat and fold in heavy cream, grated Parmesan, and chopped basil. Stir until the cheese melts and everything combines. Let it rest, covered, for 5 minutes.
  7. Serve warm, garnished with fresh lemon wedges to elevate flavors.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 500IUVitamin C: 6mgCalcium: 200mgIron: 5mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Add a splash of vegetable stock when reheating for creaminess.

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