Irresistible Creamy Marry Me Lentils (Printable)

Comforting green lentils in a rich, creamy sun-dried tomato sauce with herbs, ready in under an hour.

# What You Need:

→ Lentils & Main

01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups low-sodium vegetable broth

→ 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
12 - 1/3 cup grated Parmesan
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons chopped fresh basil

# How-To:

01 - Combine lentils and broth in a medium saucepan. Bring to a boil over high heat, then reduce heat to low and simmer uncovered until just tender, 20-25 minutes. Drain any excess liquid if needed.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 3-4 minutes. Stir in minced garlic, chopped sun-dried tomatoes, and red pepper flakes; cook for 1 minute until fragrant.
03 - Stir in dried oregano, thyme, and smoked paprika. Add the cooked lentils to the skillet and toss to coat evenly in the aromatic mixture.
04 - Pour in heavy cream and sprinkle with grated Parmesan. Reduce heat to low and simmer, stirring gently, until the sauce thickens and coats the lentils, about 5 minutes.
05 - Season generously with salt and freshly ground black pepper. Stir in chopped fresh basil until well combined.
06 - Serve hot, garnished with additional fresh basil leaves and an extra sprinkle of Parmesan if desired.

# Expert Advice:

01 -
  • The creamy sauce coats every single lentil perfectly, so each bite is luscious
  • It comes together in under an hour but tastes like it simmered all day
  • Even people who swear they hate lentils ask for seconds
02 -
  • Don't skip draining the lentils, too much liquid keeps the sauce from getting creamy
  • The sauce thickens quickly once you add the cream, so keep an eye on it
  • Vegetable broth varies wildly in saltiness, so taste your lentils before adding the final seasoning
03 -
  • Use full-fat cream, I tried light once and the sauce never came together properly
  • Grate your own Parmesan instead of buying pre-grated, it melts into the sauce so much better

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