Creamy Marry Me Lentils (Print Version)
# Ingredients:
→ Primary Ingredients
01 -
Oil from a jar of sundried tomatoes, for cooking
02 -
1 cup dry black, brown or green lentils (2.5 cups cooked, or 2 cans drained and rinsed)
03 -
1 small red onion, finely diced
04 -
6 cloves garlic, crushed
05 -
2 teaspoons fennel seeds, crushed
06 -
1 tablespoon Italian seasoning
07 -
1 teaspoon smoked paprika
08 -
3 tablespoons tomato paste
09 -
1/2 cup sun dried tomatoes, chopped
10 -
2 cups (480 ml) vegetable stock
11 -
3/4 cup (180 ml) heavy (double) cream
12 -
1 cup (100 g) parmesan, pecorino, or Italian hard cheese
13 -
1 bunch basil, chopped
14 -
Lemon wedges, for squeezing
# Instructions:
01 -
If cooking lentils from dry, start this process beforehand. Cook lentils while preparing the remaining ingredients.
02 -
For black lentils: Use an Instant Pot with 1 cup of lentils and 1.75 cups salted water. Cook on HIGH for 9 minutes, followed by natural release for 10 minutes. Alternatively, on stovetop, simmer 1 cup lentils with 3.5 cups salted water for about 20 minutes until tender but slightly firm to bite.
03 -
In a large pan, heat a few tablespoons of sundried tomato oil over low-medium heat. Add diced onions and saute until softened. Stir in crushed garlic and cook for an additional 30 seconds to release aroma.
04 -
Add crushed fennel seeds, smoked paprika, and Italian seasoning. Stir and saute briefly over low heat to release their fragrance. Be cautious not to burn the spices.
05 -
Mix in tomato paste and chopped sun dried tomatoes. Stir well until combined with the aromatic base.
06 -
Drain cooked lentils using a fine sieve. Rinse lentils thoroughly under running water to remove any residue or color from cooking liquids.
07 -
Add rinsed and drained lentils to the pan. Stir to combine. Pour vegetable stock into the pan and simmer for 10 minutes. Cover the pan initially, removing the cover during the last few minutes to allow the sauce to thicken.
08 -
Reduce heat to very low. Stir in heavy cream, grated cheese, and chopped basil. Mix gently until the cheese melts and the basil wilts into the sauce.
09 -
Cover and let the dish sit for 5 minutes to thicken. Stir again before serving. Serve warm with lemon wedges for squeezing.
# Notes:
01 -
Serve this dish with bread, rice, or as a topping for sweet potatoes for a versatile meal option.