Irresistible Creamy Marry Me (Print Version)
Luscious lentils in a creamy sun-dried tomato sauce with herbs and spices, 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
14 - 2 tablespoons chopped fresh basil
# How to Make It:
01 - Combine lentils and vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce heat to low and simmer uncovered until lentils are just tender, 20-25 minutes. Drain any excess liquid if needed.
02 - While lentils cook, heat olive oil in a large skillet over medium heat. Add diced onion and sauté 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 - Sprinkle dried oregano, dried thyme, and smoked paprika into the skillet. Stir constantly for 30 seconds to bloom the spices and release their aromatic oils.
04 - Add the cooked, drained lentils to the skillet. Toss gently to coat the lentils evenly with the aromatic vegetable and spice mixture.
05 - Pour in heavy cream and sprinkle grated Parmesan over the mixture. Reduce heat to low and simmer, stirring gently, until sauce thickens and coats the lentils, about 5 minutes. The sauce should become creamy and velvety.
06 - Season generously with salt and freshly ground black pepper to taste. Stir in chopped fresh basil until just combined. Remove from heat.
07 - Serve immediately while hot, garnished with additional fresh basil leaves and an extra sprinkle of Parmesan if desired. Pairs well with crusty bread or over steamed rice.
# Expert Hints:
01 -
- The sauce hits that perfect balance of tangy sun-dried tomatoes and cream without feeling heavy
- Everything simmers in one pan, meaning less cleanup and more time to actually enjoy dinner
02 -
- The sauce thickens quickly once you add the cream, so do not walk away
- Sun-dried tomatoes vary in saltiness, always taste before adding extra salt
03 -
- Save the oil from your sun-dried tomatoes and drizzle it over the finished dish
- Grate your Parmesan fresh instead of using pre-grated, it makes all the difference