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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Combine Lentils with Sauce. Add the drained lentils to the sauté pan and return heat to medium. Stir to combine thoroughly.
- 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.
- 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.
- 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
