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Creamy Marry Me Lentils Recipe

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3.9 from 7 reviews

Creamy Marry Me Lentils is a comforting and flavorful dish featuring brown lentils simmered in a rich blend of sun-dried tomato oil, garlic, sun-dried tomatoes, and Italian seasonings, finished with heavy cream, spinach, and Parmesan cheese for a creamy, savory meal perfect for a hearty lunch or dinner.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Base Ingredients

  • 1 Tbsp sun-dried tomato oil from jar
  • ½ onion, small diced (1 cup, 130g)
  • 4 garlic cloves, minced (2 Tbsp)
  • ½ cup sun-dried tomatoes, thinly sliced (packed in oil, 90g)
  • 2 Tbsp tomato paste

Lentils and Broth

  • 1 cup dry brown lentils, uncooked & rinsed (180g)
  • 3 cups vegetable broth (24 oz.)

Seasonings

  • 1 tsp salt
  • ½ tsp black pepper, freshly cracked
  • 1½ tsp Italian seasoning

Creamy Finish

  • 1 cup heavy cream, room temperature
  • ⅓ cup frozen spinach, thawed and pressed (80g)
  • ½ cup Parmesan cheese, grated (40g)

Instructions

  1. Gather and prepare all ingredients: Measure, dice, and prepare all ingredients as listed to ensure a smooth cooking process.
  2. Sauté aromatics and tomatoes: Heat a large skillet over medium heat. Add the sun-dried tomato oil, diced onions, minced garlic, and sliced sun-dried tomatoes. Sauté for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant.
  3. Add tomato paste: Stir in the tomato paste and cook for approximately 1 minute, allowing it to deepen in flavor and coat the other ingredients.
  4. Combine lentils and broth: Add the rinsed brown lentils, vegetable broth, salt, black pepper, and Italian seasoning to the skillet. Stir everything together and bring the mixture to a boil.
  5. Simmer lentils: Once boiling, reduce the heat to medium-low, cover with a lid, and let the lentils simmer for 30 minutes. Stir occasionally and monitor the liquid level to prevent sticking.
  6. Add cream and spinach: After 30 minutes, stir in the room temperature heavy cream and thawed, pressed spinach. Cover again and continue to simmer gently for 5 additional minutes to meld the flavors and heat through.
  7. Check doneness and finish: Test the lentils for tenderness; they should be cooked but still have a slight bite (al dente). If the mixture is too dry, add a splash of vegetable broth or more heavy cream and continue cooking until desired texture is achieved.
  8. Stir in Parmesan and serve: Remove the skillet from heat and mix in the grated Parmesan cheese until melted and combined. Serve warm as a creamy, satisfying main or side dish.

Notes

  • For a vegan version, substitute heavy cream with coconut cream or cashew cream, and use a vegan Parmesan alternative.
  • If brown lentils are unavailable, green lentils can be used but may require adjustment of cooking time.
  • Use low-sodium vegetable broth to better control the salt content in the dish.
  • Pressing the thawed spinach removes excess water to avoid thinning the creamy sauce.
  • Checking and stirring occasionally during simmering helps prevent lentils from sticking or burning to the pan.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Find it online: https://iamstarved.com/creamy-marry-me-lentils-recipe-2/