Irresistible Creamy Marry Me Lentils (Printable)

Tender lentils in a rich, creamy sauce with sun-dried tomatoes and herbs for cozy 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 (for vegan option)
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)

# Directions:

01 - In a medium saucepan, combine lentils and broth. Bring to a boil, then reduce heat and simmer uncovered until just tender, 20-25 minutes. Drain any excess liquid if needed.
02 - Meanwhile, in a large skillet, heat olive oil 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.
06 - Serve hot, garnished with extra basil and an extra sprinkle of Parmesan if desired.

# Expert Advice:

01 -
  • The creamy tomato sauce clings to every single lentil, turning humble ingredients into something that tastes restaurant special
  • It comes together in under an hour but tastes like it simmered all day
  • Leftovers somehow taste even better, making it the gift that keeps on giving
02 -
  • Sun-dried tomatoes packed in oil are worth every penny compared to the dry kind
  • Letting the sauce reduce slightly creates that restaurant-quality coating consistency
03 -
  • Toast your dried spices in the hot oil for 30 seconds before adding garlic—it unlocks their essential oils
  • Reserve some pasta water if serving with noodles to help the sauce cling

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