Creamy Sun-Dried Tomato Lentils Recipe

BySarah
Jump to Recipe· 4.4 from 49 reviews

If you’ve been hunting for a cozy, comforting dish that’s bursting with rich flavor and creamy texture, then you’re going to absolutely love my Creamy Sun-Dried Tomato Lentils Recipe. This one is a real crowd-pleaser, perfect for weeknight dinners or when you want something hearty but a little special. I promise, once you try this, lentils won’t ever be “just lentils” again.

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Why This Recipe Works

  • Rich Umami Flavor: Sun-dried tomatoes and parmesan bring deep, savory notes that elevate simple lentils.
  • Creamy Texture: The addition of heavy cream and cheese creates a luscious, silky sauce that clings perfectly.
  • Balanced Aromatics: Fennel seeds, smoked paprika, and Italian seasoning add warmth without overpowering the lentils.
  • Versatile and Easy: Whether you use dry or canned lentils, this recipe adapts well and comes together quickly.
Creamy Sun-Dried Tomato Lentils, lentil recipes with sun-dried tomatoes, hearty vegetarian lentil dishes, quick lentil dinner ideas, savory lentil recipes - The image shows a close-up view of a creamy lentil dish with black lentils in a thick orange sauce, scattered throughout with pieces of sun-dried tomatoes adding red bursts. There are visible green herbs mixed in and fresh green basil leaves placed on the top for garnish. A wooden spoon is stirring the mixture, partly covered by the sauce, and a lemon wedge rests at the upper right corner. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient plays its part in making this Creamy Sun-Dried Tomato Lentils Recipe sing. The balance between the tangy sun-dried tomatoes, aromatic spices, and creamy cheese is what keeps me coming back to this recipe. When shopping, choose good quality sun-dried tomatoes packed in oil and fresh parmesan or a similar hard Italian cheese for the best results.

Creamy Sun-Dried Tomato Lentils, lentil recipes with sun-dried tomatoes, hearty vegetarian lentil dishes, quick lentil dinner ideas, savory lentil recipes - Flat lay of a small mound of dry black lentils, a small white ceramic bowl of deep red tomato paste, a handful of chopped sun dried tomatoes, a small white bowl with golden oil from sundried tomatoes, a small red onion whole and unpeeled, six whole uncracked garlic cloves arranged neatly, a small white bowl of fennel seeds, a small white bowl holding smoked paprika powder, a small white bowl filled with Italian seasoning herbs, a small white bowl of vegetable stock, a small white bowl of thick heavy cream, a wedge of lemon showing bright yellow peel and juicy interior, a small bunch of fresh green basil leaves, a block of Italian hard cheese with a fine grater beside it on white ceramic plate—all ingredients fresh and natural, balanced perfectly with symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Oil from a jar of sun-dried tomatoes: This oil is packed with intense flavor that infuses the dish from the very start.
  • Dry black, brown or green lentils: Choose whichever you prefer; black lentils hold their shape nicely while brown are earthier.
  • Small red onion: Adds sweetness and depth when sautéed gently.
  • Garlic cloves: Essential for that irresistible aroma and savory kick.
  • Fennel seeds: They give a subtle licorice hint that pairs beautifully with tomatoes.
  • Italian seasoning: A classic herb blend adds an Italian twist and freshness.
  • Smoked paprika: Brings smoky warmth without overwhelming the flavors.
  • Tomato paste: Thickens the sauce and intensifies the tomato flavor.
  • Sun-dried tomatoes: The star ingredient, lending chewy bursts and their unique tang.
  • Vegetable stock: Provides a savory liquid base that complements the lentils perfectly.
  • Heavy (double) cream: Makes the sauce decadently creamy and smooth.
  • Parmesan or Pecorino: Hard Italian cheese adds saltiness and richness with a lovely melt.
  • Fresh basil: Brightens the dish and brings herbal freshness at the end.
  • Lemon wedges: A squeeze at the table lifts the whole dish with acidity.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Creamy Sun-Dried Tomato Lentils Recipe is. Over time, I’ve experimented with different tweaks to suit my mood or what’s in the pantry, and I encourage you to do the same — it’s all about making it your own.

  • Variation: Sometimes I swap out heavy cream for coconut milk to make it dairy-free, and it still has that creamy feel without losing richness.
  • Spice it up: Adding a pinch of red pepper flakes brings a lovely heat if you like things a bit fiery.
  • Extra veggies: Toss in diced bell peppers or spinach for an even more colorful and nutritious bowl.

Step-by-Step: How I Make Creamy Sun-Dried Tomato Lentils Recipe

Step 1: Cook Lentils to Perfection

If you’re starting with dry lentils like I usually do, get these cooking first because they’ll take about 20 minutes. I like to use black lentils myself — they stay firmer and have a nice texture. For the stovetop, simmer them gently in salted water until they’re tender but not mushy. If you’re short on time, canned lentils are a great shortcut—just drain, rinse thoroughly, and you’re good to go. I’ve learned rinsing the lentils really helps keep the sauce looking bright instead of dull and muddy.

Step 2: Build Flavor with Aromatics and Spices

Meanwhile, heat a couple of tablespoons of that golden oil from your sun-dried tomatoes jar in a deep skillet over medium heat. I love doing this on a low to medium setting so the onion softens slowly and sweetens up nicely. Toss in the finely diced red onion and sauté until translucent before adding crushed garlic — this step always fills my kitchen with the most amazing aroma. Then sprinkle in crushed fennel seeds, smoked paprika, and Italian seasoning; stirring constantly so those spices bloom in the oil without burning. It’s these little steps that bring out the complexity in this dish.

Step 3: Bring in the Tomato Goodness

Next, stir in the tomato paste and chopped sun-dried tomatoes, letting everything meld together for a couple of minutes. This creates a rich base bursting with that signature tangy, sweet punch that defines this Creamy Sun-Dried Tomato Lentils Recipe. Once your sauce smells heavenly, set it aside while you drain your lentils.

Step 4: Simmer Lentils in the Sauce

Return the drained lentils to your skillet and gently stir in the vegetable stock. Covered, let it simmer for 10 minutes so the lentils soak up that full-bodied flavor and the sauce thickens nicely. Uncover the pan for the last few minutes to let any extra liquid evaporate — you want a cozy, hearty consistency, not soupy.

Step 5: Finish with Cream, Cheese, and Fresh Basil

Lower the heat and gently fold in the heavy cream, freshly grated parmesan, and chopped basil. Watch how the cheese melts into the silky sauce, and the basil wilts, releasing its fragrance — it’s seriously next-level comfort food. Let it rest covered for about 5 minutes so the flavors marry beautifully before stirring once more. Don’t forget to serve with lemon wedges to squeeze over — that brightness cuts through the creaminess in the best way.

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Pro Tips for Making Creamy Sun-Dried Tomato Lentils Recipe

  • Use Sun-Dried Tomato Oil: Don’t toss the oil from your sun-dried tomatoes — it adds instant flavor when sautéing your aromatics.
  • Rinse Lentils Well: Always rinse cooked or canned lentils to avoid any muddy flavor and keep the sauce bright.
  • Low & Slow for Spices: Gently cook spices on low heat to bloom flavors without burning — a little patience here makes all the difference.
  • Add Cheese Off Heat: Stir in cheese on very low heat or off the heat to prevent the sauce from becoming grainy.

How to Serve Creamy Sun-Dried Tomato Lentils Recipe

Creamy Sun-Dried Tomato Lentils, lentil recipes with sun-dried tomatoes, hearty vegetarian lentil dishes, quick lentil dinner ideas, savory lentil recipes - A close-up of a creamy orange lentil dish mixed with dark green spinach and small bits of red tomato, all in one thick layer. The lentils are dark and round, creating a bumpy texture throughout the orange sauce. A woman's hand with green nail polish is dipping a light slice of bread into the creamy lentil mixture, lifting some of it. The dish is served in a white bowl with a dark rim, sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep garnishes fresh and simple. A handful of chopped fresh basil and a generous squeeze of lemon right before serving make the flavors pop beautifully. Sometimes, I’ll add a sprinkle of toasted pine nuts or a drizzle of good-quality olive oil for an extra touch of luxury.

Side Dishes

This recipe stands well on its own, but I often pair it with crusty garlic bread to soak up the creamy sauce or a simple green salad dressed with lemon vinaigrette to balance the richness.

Creative Ways to Present

For a dinner party, try serving the Creamy Sun-Dried Tomato Lentils Recipe in individual shallow bowls or over a bed of creamy polenta. Adding a sprig of basil and a thin parmesan crisp on top can totally impress your guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making dinner the next day even better. Just make sure it cools before sealing to keep it fresh.

Freezing

This recipe freezes surprisingly well. I portion it out into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove with a splash of stock or water to refresh the creaminess.

Reheating

To reheat, use a low heat setting on the stove and stir frequently. If the sauce feels a bit thick, adding a tablespoon or two of vegetable stock or water helps restore that creamy texture without watering down the flavor.

FAQs

  1. Can I use other types of lentils for this Creamy Sun-Dried Tomato Lentils Recipe?

    Absolutely! While I usually use black lentils for their texture and color, brown or green lentils work just as well. The cooking times might vary slightly, so keep an eye on them to avoid overcooking.

  2. Is there a vegan version of this recipe?

    Yes! Swap out the heavy cream for coconut cream or cashew cream, and replace the parmesan with nutritional yeast or a vegan cheese alternative. The flavor will still be rich and satisfying.

  3. How do I prevent the sauce from becoming too watery?

    Make sure to drain and rinse your lentils thoroughly and allow the sauce to simmer uncovered for the last few minutes so excess liquid evaporates. This thickens the sauce and helps it cling to the lentils better.

  4. Can this recipe be made ahead for meal prep?

    Definitely! It tastes even better the next day. Just store it in the refrigerator and reheat with a splash of stock to restore creaminess. It also freezes well for longer storage.

Final Thoughts

This Creamy Sun-Dried Tomato Lentils Recipe holds a special place in my kitchen because it’s simple yet feels luxurious, with every spoonful warming your soul. It’s one of those recipes you’ll want to keep in your back pocket for busy nights or when you want to impress without stress. I can’t wait for you to try it and discover just how incredible lentils can be when dressed in this creamy, tangy, and flavorful way. Trust me, your taste buds will thank you!

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Creamy Sun-Dried Tomato Lentils Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 49 reviews
  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian
Print Recipe

Description

A rich and creamy lentil dish featuring sundried tomatoes, fragrant fennel, and Italian seasoning, finished with parmesan and fresh basil. Perfect as a comforting vegetarian main or side, this recipe combines hearty lentils with a luscious sauce inspired by the popular ‘Marry Me’ flavor profile.

Ingredients

For Cooking and Sautéing

  • oil from a jar of sundried tomatoes, for cooking
  • 1 small red onion, finely diced
  • 6 cloves garlic, crushed
  • 2 tsp fennel seeds, crushed
  • 1 tbsp Italian seasoning
  • 1 tsp smoked paprika

Lentils

  • 1 cup dry black, brown, or green lentils (or 2 cans drained and rinsed)

Additional Ingredients

  • 3 tbsp tomato paste
  • ½ cup sun dried tomatoes, chopped
  • 2 cups (480 ml) vegetable stock
  • ¾ cup (180 ml) heavy (double) cream
  • 1 cup (100 g) parmesan, pecorino, or Italian hard cheese
  • 1 bunch basil, chopped
  • lemon wedges, for squeezing

Instructions

  1. Cook Lentils. If using dry lentils, start cooking them first. For stovetop, combine 1 cup lentils with 3.5 cups salted water and simmer for 20 minutes until soft but slightly firm. For Instant Pot, use 1 cup lentils with 1.75 cups salted water, cook on HIGH for 9 minutes, then allow natural pressure release for 10 minutes. Drain and rinse lentils once cooked.
  2. Sauté Aromatics. In a large deep sauté pan, heat a few tablespoons of oil from the sundried tomato jar over low-medium heat. Add diced onions and sauté until soft. Add crushed garlic and sauté for another 30 seconds until fragrant.
  3. Add Spices. Stir in crushed fennel seeds and sauté until fragrant. Quickly add more oil, then sprinkle smoked paprika and Italian seasoning, sautéing briefly while keeping heat low so spices don’t burn.
  4. Incorporate Tomato Paste and Sundried Tomatoes. Mix in the tomato paste and chopped sun dried tomatoes, cooking until fully combined and aromatics are well coated. Then turn off the heat and set aside.
  5. Combine Lentils with Sauce. Add the drained lentils to the sauté pan and return heat to medium. Stir to combine thoroughly.
  6. Simmer with Vegetable Stock. Pour in 2 cups vegetable stock and bring to a gentle simmer. Cover the pan initially and cook for 8 minutes, then uncover and simmer for additional 2 minutes until sauce thickens and lentils absorb liquid.
  7. Finish with Cream, Cheese, and Basil. Reduce heat to very low and stir in heavy cream, grated parmesan cheese, and chopped basil. Warm gently until cheese melts and basil wilts into the sauce.
  8. Rest and Serve. Cover the pan and allow the lentils to rest for 5 minutes to thicken further. Give a final stir, garnish with lemon wedges, and serve immediately.

Notes

  • If using canned lentils, rinse thoroughly to avoid muddy coloring in the sauce.
  • The oil from the jar of sundried tomatoes adds a lovely flavor; use extra if desired for a richer taste.
  • Fennel seeds can be crushed using a mortar and pestle or the back of a spoon to release more aroma.
  • For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
  • Parmesan can be swapped with pecorino or any hard Italian cheese depending on preference.
  • Lemon wedges brighten the dish and add a fresh acidity that balances creaminess.

Nutrition

  • Serving Size: 1 serving
  • Calories: 340 kcal
  • Sugar: 4 g
  • Sodium: 520 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 8 g
  • Protein: 18 g
  • Cholesterol: 50 mg

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