Creamy Marry Me Lentils (Print version)
Tender lentils in a luscious sun-dried tomato cream sauce with herbs.
# 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
→ 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 cheese or vegan alternative
13 - Salt and freshly ground black pepper to taste
14 - 2 tablespoons chopped fresh basil plus extra for garnish
# Method:
01 - Combine lentils and broth in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered until lentils are just tender, 20-25 minutes. Drain any excess liquid if needed and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, 3-4 minutes. Stir in minced garlic, chopped sun-dried tomatoes, and red pepper flakes; cook for 1 minute until fragrant.
03 - Sprinkle in oregano, thyme, and smoked paprika, stirring to combine. Add the cooked lentils to the skillet and toss gently to coat evenly in the aromatic vegetable mixture.
04 - Pour in heavy cream and sprinkle with grated Parmesan. Reduce heat to low and simmer, stirring gently, until sauce thickens and coats the lentils, about 5 minutes. Ensure everything is heated through.
05 - Season generously with salt and freshly ground black pepper to taste. Stir in chopped fresh basil until just combined.
06 - Serve hot, garnished with additional fresh basil leaves and an extra sprinkle of Parmesan cheese if desired.
# Expert advice:
01 -
- The sauce is so luscious and rich you'll forget you're eating something so wholesome
- It comes together in under an hour but tastes like it simmered all afternoon
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Overcooking the lentils in the first step will make them fall apart, so check for tenderness at 20 minutes
- High heat when adding the cream can cause it to separate, so keep it at a gentle simmer
- The sauce thickens as it stands, so don't worry if it looks slightly loose in the skillet
03 -
- Mise en place everything before you start, this comes together fast once you hit the stove
- Grate your own Parmesan from a wedge instead of using pre-grated, it melts better
- Leftovers reheat beautifully with a splash of broth to loosen the sauce