Vegan Creamy ‘Marry Me’ Lentils
A hearty and nourishing vegan lentil dish that’s creamy and packed with protein, perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- Oil from a jar of sundried tomatoes (for cooking)
- 1 cup dry black, brown, or green lentils (about 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 sundried 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)
Instructions
- Cook the lentils: If using dry lentils, cook 1 cup with 1.75 cups of salted water in an Instant Pot on HIGH for 9 minutes or simmer stovetop for 20 minutes with 3.5 cups of salted water.
- Sauté aromatics: Heat oil in a large pan, add onions, sauté until soft, then add garlic and cook for 30 seconds.
- Add spices: Stir in fennel seeds, then add smoked paprika and Italian seasoning for another minute.
- Combine tomato ingredients: Mix in tomato paste and chopped sundried tomatoes, set aside.
- Prepare lentils: Rinse cooked lentils, add to the pan, and turn on the heat.
- Add liquid: Pour in vegetable stock, simmer for 10 minutes while covered, uncover for the last minutes to thicken.
- Finish with cream and cheese: Stir in cream, cheese, and basil until melted, let sit covered for 5 minutes, serve with lemon wedges.
Notes
Rinse lentils thoroughly and watch the cooking time to avoid mushiness. Adjust the creaminess according to preference.