Description
This creamy lentils recipe is more than just a meal; it’s an experience of warmth and comfort brought to your table.
Ingredients
Scale
- 1 cup dry black, brown, or green lentils (or 2½ cups cooked / 2 cans drained)
- 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
- ½ cup sun-dried tomatoes, chopped
- 2 cups vegetable stock
- ¾ cup heavy cream
- 1 cup grated parmesan or pecorino
- 1 bunch fresh basil, chopped
- Oil from sun-dried tomato jar, for cooking
- Lemon wedges, for serving
- Salt & pepper, to taste
Instructions
- If starting with dried lentils, choose your method. For the Instant Pot, combine 1 cup of lentils with 1¾ cups of water and cook on high for 9 minutes, followed by a 10-minute natural release. Alternatively, on the stovetop, simmer the lentils in 3½ cups of water for about 20 minutes until they’re tender. Drain and rinse when done.
- Heat 2–3 tablespoons of oil from your sun-dried tomato jar in a large pan. Add the finely diced onion and sauté until it softens and becomes translucent. Toss in the garlic, letting it cook briefly, about 30 seconds, to release its fragrance without burning.
- Incorporate the crushed fennel seeds, Italian seasoning, and smoked paprika into the pan. Allow these spices to toast lightly. This process amplifies their flavors, leaving a fragrant aroma that’s the foundation of your lentil dish.
- Mix in the tomato paste and chopped sun-dried tomatoes. Stir them well, ensuring they are evenly incorporated with the sautéed ingredients and providing a rich base for your lentils. Turn off the heat at this stage.
- Introduce the cooked lentils to the pan, stirring to meld them with your aromatic tomato mixture. Any excess moisture should be mostly absorbed by this time.
- Pour in the vegetable stock, partially cover, and let it simmer for about 10 minutes. This time allows flavors to meld and thickens the sauce to the right consistency.
- Lower the heat and gently fold in the heavy cream, grated parmesan, and fresh basil. Stir until the cheese melts and everything is beautifully combined into a smooth, creamy mixture.
- Allow the dish to sit covered for about 5 minutes to thicken further. Serve your creamy lentils with lemon wedges for a refreshing balance to the dish’s richness.
Notes
Lentils: Ensure lentils are tender before combining them with other ingredients. Vegetable Stock: Adjust the amount based on your preferred sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 490 kcal
- Sodium: 760 mg
- Protein: 22 g