Marry Me Lentils

These velvety "Marry Me" lentils turn a basic pantry staple into a mouthwatering, cozy meal that'll make everyone beg for more. Each lentil gets wrapped in a smooth, rich sundried tomato coating, making a fantastic dish that works great with toasted bread, a bed of rice, or piled on a sweet potato.

I whipped these lentils up during an at-home date when I wanted something fancy but comforting. The name stuck when my significant other suggested we make this our go-to dish for all our future celebrations.

Ingredients

• Black lentils: They keep their shape and give a stunning color contrast. Their nutty taste works wonderfully, though green or brown kinds can fill in
• Sundried tomato oil: Packs intense flavor from the get-go, flowing through the whole dish
• Red onion: Gives a touch of sweetness that works against the tomatoes' tang
• Garlic: Forms the tasty base. Don't skimp with pre-minced stuff here
• Fennel seeds: Add a light licorice hint that makes these lentils stand out from basic recipes
• Italian seasoning: Brings in Mediterranean vibes. Pick one with plenty of oregano, thyme and rosemary
• Smoked paprika: Adds complexity and smokiness. Go for Spanish types for the boldest kick
• Sundried tomatoes: Give big umami punch and zesty flavor. The oil-packed ones work way better
• Heavy cream: Creates that dreamy texture that makes this dish special. Go for the full-fat stuff
• Parmesan cheese: Brings saltiness and savory depth. Treat yourself to real aged Parmigiano if you can
• Fresh basil: Adds brightness and wonderful scent. Pick bunches with perky, green leaves
• Lemon wedges for serving: Balance the richness and wake up all the flavors

Step-by-Step Instructions

Start the Lentils:

Cook your lentils if you bought them dry. For black ones, either use your Instant Pot with 1 cup lentils and 1.75 cups salty water on HIGH for 9 minutes plus 10 minutes natural release, or simmer on the stove with 3.5 cups salty water for around 20 minutes until tender but still a bit firm.

Build the Flavor Base:

Warm a few spoonfuls of oil from your sundried tomato jar in a big, deep pan over low-medium heat. Toss in your finely chopped red onion and cook till soft and see-through, about 5 minutes. Add your crushed garlic and stir for another 30 seconds until it smells amazing but isn't browning yet.

Toast the Spices:

Throw in your crushed fennel seeds and cook until they smell nice, about half a minute. Quickly drizzle in a bit more oil along with the smoked paprika and Italian seasoning. Keep stirring for about 20 seconds to toast everything and mix it through the oil. This step builds big flavor, but move fast so nothing burns.

Create the Tomato Base:

Mix in the tomato paste and chopped sundried tomatoes, stirring well until everything blends with your spices and aromatics. You'll get a thick, flavor-packed mix. Turn off the heat while you deal with the lentils.

Prepare the Lentils:

Drain your cooked or canned lentils in a fine strainer. Rinse them well until the water runs clear to keep your sauce from looking muddy. This makes your dish look and feel better.

Combine and Simmer:

Turn the heat back to medium and add your clean lentils to the tomato mix, stirring to coat them all. Pour in the veggie stock and let everything bubble for 10 minutes. Start with the lid on, then take it off for the last few minutes so the sauce gets thicker as the lentils soak up liquid.

Create Creaminess:

Lower the heat way down and stir in the heavy cream, grated cheese, and chopped fresh basil. Stir gently until the cheese melts completely and the basil wilts into the sauce, making everything rich and creamy.

Rest and Serve:

Cover the pan and let it sit for 5 minutes off the heat. This break lets the sauce thicken up and the flavors mix together perfectly. Give it one last stir before serving with lemon wedges to brighten up each portion.

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Those fennel seeds are the real magic trick in this dish. I found this out when I skipped them once and noticed right away that something important was missing. That tiny hint of licorice creates a mysterious flavor that makes people wonder why these lentils are so darn good.

Storage and Reheating

These creamy lentils actually taste better the day after as all the flavors mingle in the fridge. Keep any leftovers in a sealed container up to 4 days. When warming them up, add a splash of water or veggie broth to keep them nice and creamy. I prefer heating them slowly on the stove instead of in the microwave to keep the lentils from getting mushy.

Clever Substitutions

While black lentils look most striking against the creamy sauce, French green (Puy) lentils work great too since they don't turn soft when cooked. For a lighter option, swap the heavy cream with half and half or try unsweetened cashew cream if you want to skip dairy. You can use nutritional yeast instead of parmesan to make it completely vegan while keeping that cheesy, savory goodness.

Serving Suggestions

This flexible dish fits so many different meals. Serve it as your main course over smooth polenta or with crusty bread for dipping. It shines as a fancy side dish on holiday tables or special dinners. For a complete protein meal, pair with a simple green salad with lemon dressing. My favorite way to eat it is spooned over a baked sweet potato with a dollop of Greek yogurt for some contrast.

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Frequently Asked Questions

→ Could I swap canned lentils for dry ones?

Absolutely, just rinse and drain the canned ones first before tossing them in.

→ Which type of lentils is best here?

Black lentils give an amazing texture, but puy, green, or brown lentils all work perfectly as well.

→ Can it be made completely vegan?

Yes, just use coconut cream instead of heavy cream and swap parmesan for a dairy-free cheese option.

→ How long will leftovers stay good?

Keep any extra in a sealed container in the fridge for about 3 days. Reheat gently with a splash of stock if it thickens too much.

→ What side dishes go well with this?

Pair it with fresh crusty bread, fluffy rice, or spoon it over a baked sweet potato for something hearty.