Description
Rich and indulgent creamy lentils infused with aromatic herbs and sun-dried tomatoes that are so delicious they might just inspire a proposal! This hearty dish combines earthy lentils with Italian seasonings, smoky paprika, and a luxurious cream sauce for an unforgettable meal.
Ingredients
Scale
- Oil from a jar of sundried tomatoes, for cooking
- 1 cup dry black, brown or green lentils (or 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
- ½ cup sun dried tomatoes, chopped
- 2 cups (480 ml) vegetable stock
- ¾ cup (180 ml) heavy (double) cream
- 1 cup (100 g) parmesan, pecorino or Italian hard cheese, grated
- 1 bunch basil, chopped
- Lemon wedges, for serving
Instructions
- Prepare the Lentils – If using dry lentils, cook them before starting the sauce. For black lentils, use either the Instant Pot method (1 cup lentils with 1.75 cups salted water, HIGH for 9 minutes with 10 minutes natural release) or stovetop method (1 cup lentils with 3.5 cups salted water, simmering for about 20 minutes until soft but slightly al dente). If using canned lentils, drain and rinse them thoroughly.
- Sauté Aromatics – In a large, deep-sided sauté pan, heat a few tablespoons of oil from the sundried tomato jar over low-medium heat. Add the diced red onion and cook until soft. Add the crushed garlic and sauté for another 30 seconds until fragrant.
- Build the Flavor Base – Add the crushed fennel seeds and sauté until aromatic. Quickly add a little extra oil, then the smoked paprika and Italian seasoning. Sauté briefly until fragrant, being careful not to burn the spices.
- Add Tomato Elements – Stir in the tomato paste and chopped sundried tomatoes, mixing well until combined with the onions, garlic, spices, and oil. Turn off the heat temporarily while preparing the lentils.
- Combine with Lentils – Drain and rinse the cooked lentils in a fine-mesh sieve until the water runs clear (important to prevent the sauce from becoming discolored). Add the lentils to the pan and turn the heat back up, mixing thoroughly.
- Simmer the Sauce – Pour in the vegetable stock and simmer for 10 minutes. Start with the pan covered, then uncover for the last few minutes to allow the sauce to thicken as the lentils absorb some of the liquid.
- Finish with Cream and Cheese – Reduce heat to very low, then stir in the heavy cream, grated cheese, and chopped basil until the cheese has melted and the basil has wilted into the sauce.
- Rest and Serve – Cover the pan and let the dish rest for 5 minutes to thicken. Give it a final stir before serving with lemon wedges for squeezing over the top.
Notes
- For the best flavor, use good quality sun-dried tomatoes packed in oil.
- This dish can be made vegan by substituting coconut cream for heavy cream and nutritional yeast or vegan parmesan for the cheese.
- The lentils will continue to absorb liquid as they sit, so if reheating leftovers, you may need to add a splash of stock or cream.
- Black lentils hold their shape best, but French green (Puy) lentils are an excellent substitute.
- For extra depth of flavor, add a splash of white wine after sautéing the vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 60mg