Creamy “Marry Me” Lentils are a delightful dish that brings comfort and joy to your table. This recipe is not just about the creamy texture or the rich flavors, but also about the love and care you put into making it. Imagine serving this dish to someone special and watching their eyes light up with happiness. The combination of lentils, cream, and spices creates a meal so delicious that it just might lead to a proposal!
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for many reasons. First, it is simple to make. With straightforward ingredients and easy steps, you can whip it up in no time. Second, it is incredibly tasty. The flavors blend beautifully, creating a creamy, savory dish that pleases everyone’s palate. Third, it is a healthy option. Lentils are loaded with protein and fiber, making this dish filling and nutritious. Finally, it is versatile. You can serve it with rice, pasta, or even on its own. No matter how you choose to enjoy it, this dish will leave everyone asking for seconds!
HOW TO MAKE Creamy “Marry Me” Lentils
EQUIPMENT NEEDED
To make Creamy “Marry Me” Lentils, you will need a few simple tools:
- A large, deep-sided sauté pan
- A knife and cutting board
- A measuring cup and spoons
- A sieve (for draining the lentils)
- A stirring spoon or spatula
Ingredients You’ll Need:
- Oil from a jar of sundried tomatoes (for cooking)
- 1 cup dry black, brown, or green lentils (2.5 cups cooked, or 2 cans drained and rinsed)
- 1 small red onion (finely diced)
- 6 cloves garlic (crushed)
- 2 tsp fennel seeds (crushed)
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- 3 tbsp tomato paste
- 1/2 cup sun-dried tomatoes (chopped)
- 2 cups vegetable stock
- 3/4 cup heavy (double) cream
- 1 cup parmesan, pecorino, or Italian hard cheese
- 1 bunch basil (chopped)
- Lemon wedges (for squeezing)
STEP-BY-STEP INSTRUCTIONS:
- Cook the Lentils: If you are cooking your lentils from dry, start this process before you prep the other ingredients. For black lentils, use an Instant Pot: combine 1 cup of lentils with 1.75 cups of salted water, cook on HIGH for 9 minutes, then let it release naturally for 10 minutes. For stovetop cooking, combine 1 cup of lentils with 3.5 cups of salted water and simmer for about 20 minutes until soft but still a little firm.
- Sauté the Onion and Garlic: In a large, deep-sided sauté pan, heat a few tablespoons of the oil from your sundried tomato jar on low-medium heat. Sauté the diced onions until they are soft. Then, add the crushed garlic and sauté for another 30 seconds until fragrant.
- Add Spices: Next, add the crushed fennel seeds and sauté until you can smell their fragrance. Quickly mix in a little more oil, the smoked paprika, and the Italian seasoning. Sauté for a few more moments, making sure the spices get well distributed without burning.
- Incorporate Tomato Paste and Sundried Tomatoes: Now, add the tomato paste and chopped sundried tomatoes to the pan. Sauté until everything is well mixed in with the onions, garlic, spices, and oil. Turn off the heat and set this mixture aside while you prepare the lentils.
- Prepare the Lentils: Once the lentils are cooked, drain them in a sieve. Rinse them under running water until the water runs clear. This step is important to keep the sauce from being colored by the dark cooking water.
- Combine Everything: Add the drained lentils to the pan and turn the heat back up. Mix them into the sauté mixture.
- Add Vegetable Stock and Simmer: Pour in the vegetable stock and let it simmer for about 10 minutes. Start with the pan covered, but uncover it for the last few minutes. The sauce should thicken as the lentils absorb some of the stock.
- Finish with Cream and Cheese: Stir in the heavy cream, cheese, and chopped basil over very low heat until the cheese melts and the basil wilts into the sauce.
- Let It Sit: Cover the dish and let it sit for 5 minutes to thicken up further. Afterward, give it one last stir and serve with lemon wedges for squeezing on top.
HOW TO SERVE Creamy “Marry Me” Lentils
The best way to serve Creamy “Marry Me” Lentils is warm, straight from the pan. You can enjoy this dish in a bowl or over a bed of rice or pasta. Squeeze some fresh lemon juice on top to brighten the flavors. This dish is perfect for a cozy family dinner or a romantic meal for two. Pair it with a simple salad or crusty bread for a complete meal.
STORAGE & FREEZING: Creamy “Marry Me” Lentils
If you have leftovers, don’t worry! Creamy “Marry Me” Lentils store well. Allow the dish to cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days.
For longer storage, you can freeze it. Place the cooled lentils in a freezer-safe container or resealable bag. They will keep in the freezer for up to 3 months. When you are ready to eat, thaw them overnight in the fridge and reheat on the stove until warm.
SERVING SUGGESTIONS
Creamy “Marry Me” Lentils are very versatile and can be customized to your liking. Here are some ideas for serving:
- Serve with rice or quinoa for a hearty meal.
- Pair with garlic bread or a fresh baguette to soak up the creamy sauce.
- Add a side salad with mixed greens, cucumber, and a light vinaigrette.
- Incorporate cooked vegetables, such as spinach or kale, for extra nutrition.
- Offer it as a side dish to rotisserie chicken or grilled fish for a balanced dinner.
VARIATIONS
You can try different variations of this recipe to suit your taste:
- Different Lentils: While black lentils are great, you can also use brown or green lentils. Each type has a unique flavor and texture.
- Add Vegetables: Feel free to mix in some chopped carrots, bell peppers, or zucchini during the sauté step for added color and nutrients.
- Spice Levels: If you like heat, add a pinch of red pepper flakes or some diced jalapeños to the mix for a spicy kick.
- Dairy-Free Option: Substitute heavy cream with coconut milk or a dairy-free cream alternative for a lighter, dairy-free version.
- Cheese Alternatives: Use a vegan cheese or nutritional yeast to keep this dish plant-based if you’re looking for a non-dairy option.
FAQs
- Can I use canned lentils instead of dried?
Yes, you can use canned lentils. Just make sure to drain and rinse them before adding them to the dish. - How do I make this recipe gluten-free?
This recipe is naturally gluten-free as long as you ensure that your vegetable stock is gluten-free. - Can I make this dish in advance?
Yes, you can make it ahead of time. It tastes even better the next day as the flavors meld together. - What can I use instead of sundried tomatoes?
You can use fresh diced tomatoes, but keep in mind that you may need to cook them down a bit longer to achieve the right consistency and flavor.
MAKE-AHEAD TIPS FOR Creamy “Marry Me” Lentils
Making this dish ahead of time can save you effort on busy days. Here are some tips:
- Prep Ingredients in Advance: Chop your onions, garlic, and sundried tomatoes a day before. Store them in the fridge in an airtight container to save time when cooking.
- Cook Lentils in Bulk: Prepare a larger batch of lentils and use them in other dishes throughout the week.
- Reheat with Care: When reheating, add a splash of vegetable stock or water to help loosen the sauce. Stir often to avoid burning.
With these simple steps and tips, you’ll be ready to create and enjoy Creamy “Marry Me” Lentils in your kitchen. This dish promises warmth, flavors, and a lot of love!
Creamy "Marry Me" Lentils
Ingredients
Method
- If cooking lentils from dry, start this process first. For black lentils, use an Instant Pot: Combine 1 cup of lentils with 1.75 cups of salted water, cook on HIGH for 9 minutes, then let it release naturally for 10 minutes. For stovetop cooking, combine 1 cup of lentils with 3.5 cups of salted water and simmer for about 20 minutes until soft but still firm.
- In a large sauté pan, heat a few tablespoons of oil from the sundried tomato jar on low-medium heat. Sauté the onions until soft, then add the crushed garlic and sauté for another 30 seconds until fragrant.
- Add the crushed fennel seeds and sauté until fragrant. Quickly mix in a little more oil, the smoked paprika, and the Italian seasoning. Sauté for a few more moments, ensuring the spices are well distributed without burning.
- Add the tomato paste and chopped sundried tomatoes to the pan. Sauté until well mixed with the onions, garlic, spices, and oil. Set this mixture aside while preparing the lentils.
- Once cooked, drain the lentils in a sieve and rinse under running water until it runs clear to prevent dark coloring of the sauce.
- Add the drained lentils to the pan and turn the heat back up. Mix them into the sauté mixture.
- Pour in the vegetable stock and let it simmer for about 10 minutes, covered initially but uncovering for the last few minutes to thicken the sauce as lentils absorb stock.
- Stir in heavy cream, cheese, and chopped basil over very low heat until cheese melts and basil wilts into the sauce.
- Cover the dish and let it sit for 5 minutes to thicken further. Stir and serve with lemon wedges.