Can I use canned lentils instead of dry?

Yes! Use 2 cans , drained and rinsed well. It’s the fastest way to get these on the table.

Which lentils work best?

Black lentils hold their shape nicely, but brown or green lentils are totally fine. Avoid red lentils—they break down and will make it more like a puree.

Can I make this dairy-free?

You can swap the heavy cream for a full-fat coconut cream or a rich plant-based cream, and use a dairy-free parmesan alternative. The flavor will shift a bit, but it’ll still be creamy and satisfying.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for 3–4 days . Reheat gently on the stove or microwave. Add a splash of stock or water if it thickens too much.

Yes, but creamy sauces can change texture a little after freezing. If you freeze it, thaw in the fridge and reheat slowly, stirring well.

Creamy Marry Me Lentils: Irresistible 30-Minute Magic

Description

Creamy Marry Me Lentils are rich, cozy, and packed with flavor. Lentils simmer in a sun-dried tomato cream sauce with garlic, herbs, parmesan, and fresh basil—perfect for an easy, comforting dinner that feels special.

Ingredients

Scale

Oil from a jar of sun-dried tomatoes (for cooking)
1 cup dry black, brown, or green lentils (or 2½ cups cooked, or 2 cans lentils, drained and rinsed)
1 small red onion, finely diced
6 cloves garlic, crushed
2 teaspoons fennel seeds, lightly crushed
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
3 tablespoons tomato paste
½ cup sun-dried tomatoes, chopped
2 cups vegetable stock
¾ cup heavy cream
1 cup grated parmesan, pecorino, or Italian hard cheese
1 bunch fresh basil, chopped
Lemon wedges, for serving

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Instructions

Cook the lentils (if using dry).
- Instant Pot: Cook lentils with salted water on HIGH for 9 minutes, then natural release 10 minutes.
- Stovetop: Simmer lentils in salted water for about 20 minutes until tender but not mushy. Drain and rinse well.
Sauté the base.
Heat sun-dried tomato oil in a large skillet over low-medium heat. Add onion and cook until soft. Stir in garlic and cook 30 seconds until fragrant.
Bloom the spices.
Add fennel seeds, Italian seasoning, and smoked paprika. Stir gently so spices release their aroma without burning.
Build the sauce.
Stir in tomato paste and sun-dried tomatoes until well combined.
Simmer.
Add lentils and vegetable stock. Simmer for 10 minutes, covered at first, then uncovered to thicken.
Make it creamy.
Lower heat and stir in cream, cheese, and basil until smooth and melted.
Rest and serve.
Cover and let sit 5 minutes to thicken. Serve warm with lemon wedges.

Notes

Rinsing lentils is key for a clean, creamy sauce.

If the sauce thickens too much, add a splash of stock.

Delicious served with crusty bread, pasta, rice, or roasted veggies.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 26 g
Saturated Fat: 14 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 9 g
Protein: 15 g
Cholesterol: 65 mg