Creamy Marry Me Lentils: A Hearty Plant Based Dinner Idea

Creamy “Marry Me” Lentils

Okay, let me tell you about the dish that has completely taken over my weeknight dinner rotation. Creamy Marry Me Lentils is the kind of meal that makes you pause, take a second bite, and then seriously consider proposing to a lentil. Yes, really. This is incredible!

The concept is simple and so smart. Take humble, inexpensive lentils and bathe them in that viral creamy sundried tomato marry me sauce that has been making the rounds online. You know the one. It is rich, it is saucy, and it makes everything taste like it came straight from a cozy Italian trattoria.

My favorite part is the lentil choice. This dish calls for black lentils, also known as beluga or caviar lentils, because they hold their firm, creamy texture beautifully in a rich sauce. Think about how lentils behave in dal makhani.

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They do not break down into mush. They stay intact and look absolutely gorgeous against that pinky orange creamy sauce. If you cannot find black lentils, puy lentils, also called French or dark green lentils, are your next best bet.

Brown and green lentils also work, though they break down a bit more.

I have actually used this same marry me sauce on chickpeas and butter beans before, and it is a fantastic way to elevate inexpensive, nutritious protein sources. But something about the earthy flavor of lentils paired with this tangy, creamy sauce just works.

You will want to scoop every last bit up with a hunk of crusty bread and not share a single bite.

Serve this with bread, over rice, or even scooped onto a baked sweet potato. It is versatile, filling, and honestly just freaking amazing.

Black lentils hold their shape and texture in rich sauces, making them the perfect choice for this creamy dish. If you cannot find them, puy lentils are your next best bet.

What to Know About the Ingredients

Let us talk ingredients, because the choices you make here really matter for the final dish.

The Lentils: Black lentils are the top pick because they keep their shape and texture. Puy lentils (French or dark green lentils) are the second best option.

Green and brown lentils will work, but they break down more during cooking, giving you a more homogenous, less striking result. Red lentils? Skip them entirely.

They will turn to mush, and nobody wants mushy lentils in a creamy sauce.

Cooking the Lentils: I prefer cooking lentils from dried in my Instant Pot, but here is the great news. If you use canned or precooked lentils, this becomes a true one pot recipe.

For black lentils from dry in the Instant Pot, use 1 cup of lentils with 1.75 cups of salted water, cook on HIGH for 9 minutes, then let it naturally release for 10 minutes.

On the stovetop, use 1 cup of lentils with 3.5 cups of salted water and simmer for about 20 minutes until al dente.

The Sundried Tomato Oil: Here is a trick that adds so much flavor. Use jarred sundried tomatoes stored in herby oil, and use that oil to saute your onions, garlic, and spices. It infuses everything with a warm, savory aroma from the very first step.

The Spice Trio: Italian seasoning mix, smoked paprika, and fennel seeds are the seasoning powerhouses here. The smoked paprika and crushed fennel seeds add an umami quality that works so well in American Italian cooking. Lentils are naturally bland, so the sauce needs to be punchy and bold.

Lemon Wedges: These are optional but a lovely touch for serving. A squeeze of fresh lemon at the table brightens up the whole dish and cuts through the richness.

Serving Suggestions

Now for the fun part. How do you serve this beauty? Let me share my favorite ways.

My absolute favorite is scooping it up with fresh crusty bread. There is nothing quite like tearing off a piece of bread and dragging it through that creamy sauce. Serve it alongside a light, crispy, leafy salad.

Keep the salad simple, no cheese or beans, just greens with a vinaigrette. You want something fresh to balance the richness of the lentils.

Air fryer broccoli is another fantastic side. If you go this route, skip the parmesan on the broccoli since this sauce is already rich and cheesy on its own.

Want to stretch leftovers into lunch? Serve the lentils over rice. It turns one dinner into several satisfying meals. You can also scoop the lentils over baked potatoes or sweet potatoes for a hearty, comforting bowl.

Feeling like pasta? Toss the lentils with a short pasta shape like shells or penne. Keep the sauce ratio high so every bite is coated and creamy.

And here is a bonus tip for extra nutrition. Stir chopped kale or spinach into the dish right at the end, at the same time as you add the cream and cheese. Keep it on the heat just until the greens wilt. It adds color, texture, and a little health boost without changing the flavor.

More Tasty & Unique Lentil Recipes

If you love lentils as much as I do, here are a few more recipes to add to your rotation:

Black Lentil Tacos

A fun, plant based twist on taco night using those same firm, hold their shape black lentils.

Vegetarian Tortellini, Kale & Lentil Soup

A cozy, filling soup that combines cheesy tortellini with kale and lentils for a complete meal in a bowl.

Vegetarian Stuffed Pepper Casserole

All the flavors of stuffed peppers in an easy, hearty casserole format that comes together fast.

Recipe

Prep Time: 20 minutes, Cook Time: 20 minutes, Resting Time: 5 minutes, Total Time: 45 minutes, Servings: 6

Ingredients

• Oil from a jar of sundried tomatoes
• 1 cup dry black, brown, or green lentils
• 1 small red onion, finely diced
• 6 cloves garlic, crushed
• 1 to 2 tsp fennel seeds, crushed
• 1 tbsp Italian seasoning
• 1 tsp smoked paprika
• 3 tbsp tomato paste
• 1/2 cup sun dried tomatoes, chopped
• 2 cups (480 ml) vegetable stock
• 3/4 cup (180 ml) heavy cream
• 1 cup (100 g) parmesan, pecorino, or Italian hard cheese
• 1 bunch basil, chopped
• Lemon wedges, for squeezing (optional)

Instructions

1. If cooking lentils from dry, start this process before prepping the other ingredients. For black lentils in the Instant Pot: 1 cup lentils plus 1.75 cups salted water, cook on HIGH for 9 minutes, then natural release for 10 minutes. On the stovetop: 1 cup lentils plus 3.5 cups salted water, simmer about 20 minutes until al dente.
2. In a large, deep saute pan, heat a few tablespoons of the oil from the sundried tomato jar over low to medium heat. Saute the finely diced red onion until soft, then add the crushed garlic. Saute for another 30 seconds or so until fragrant.
3. Add the crushed fennel seeds and saute until the fragrance is released. Quickly add a little extra oil, the smoked paprika, and Italian seasoning. Saute for a few more moments over low heat until the spices release their fragrance and are well distributed through the oil. Move on quickly so the spices do not burn.
4. Add the tomato paste and chopped sun dried tomatoes. Saute until they are well mixed in with the onions, garlic, spices, and oil. Turn off the heat and set the pan aside while you get the lentils ready.
5. Drain the cooked lentils in a fine mesh sieve. The kind of sieve you use for icing sugar is ideal, as the holes in pasta colanders can be too large for lentils. Rinse the lentils until the water runs clear. This is an important step to keep the sauce from being muddied by the color of the dark cooking water.
6. Add the lentils to the pan and turn the heat back up. Mix them through the sauce base.
7. Add the vegetable stock and allow to simmer for 10 minutes. Start with the pan covered, then uncover it for the last couple of minutes. The sauce should thicken as the lentils drink up some of the water.
8. Finally, stir in the heavy cream, grated cheese, and chopped basil over very low heat until the cheese has melted through and the basil has wilted into the sauce.
9. Allow the dish to sit covered for 5 minutes to thicken up further. Give it another stir and serve with lemon wedges for squeezing.

Nutrition

Per serving (1/6 of recipe): 378 calories, 29g carbohydrates, 17g protein, 23g fat (11g saturated), 9g fiber, 6g sugar, 605mg sodium, 45mg cholesterol.

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Creamy “Marry Me” Lentils

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Creamy “Marry Me” Lentils Okay, let me tell you about the dish that has completely taken over my weeknight dinner rotation. Creamy Marry Me Lentils is the kind of meal that makes you pause, take a second bite, and then seriously consider proposing to a lentil.

• Total Time: 45 min
• Yield: 6 1x

Ingredients

Scale 1x2x3x

For the Lentils
oil from a jar of sundried tomatoes
1 cup dry black, brown or green lentils
1 small red onion, finely diced
6 cloves garlic, crushed
1–2 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
1 bunch basil, chopped
lemon wedges

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Instructions

1-If you’re cooking your lentils from dry,: If you’re cooking your lentils from dry, start this process before you even start prepping the other ingredients. They can cook while you gather, prep and start the sauce. For black lentils:Instant Pot: 1 cup of lentils + 1.75 cups of salted water, cook on HIGH for 9 minutes, followed by a natural release for 10 minutes. Stovetop: 1 cup of lentils + 3.5 cups of salted water. Simmer for around 20 minutes until soft, but a little al dente.
2-In a large, deep sided saute pan,: In a large, deep sided saute pan, heat a few tablespoons of the oil from your sundried tomato jar. Keeping the heat low-medium, saute the onions until soft and then add the garlic. Saute for another 30 seconds or so, until fragrant.
3-Add the fennel seeds and saute until: Add the fennel seeds and saute until the fragrance is released, then quickly add a little extra oil and the smoked paprika and Italian seasoning. Saute for a few more moments (keeping the heat low) until the fragrance is released and the spices are well distributed through the oil. Move on quickly – we don’t want the spices to burn!
4-Add the tomato paste and sundried tomatoes: Add the tomato paste and sundried tomatoes and saute until they are well mixed in with the onions, garlic, spices and oil. Turn off the heat and set aside while you get your lentils ready.
5-Drain your lentils in a sieve once: Drain your lentils in a sieve once they’re cooked, or if you’re using canned. The kind of sieve you use for icing sugar is ideal, as the holes in pasta colanders can be too large for lentils. Rinse them until the water is running clear – this is an important step keep the sauce from being muddied by the color of the dark cooking water.
6-Add the lentils to the pan and: Add the lentils to the pan and turn the heat back up. Mix through.
7-Add the vegetable stock and allow to: Add the vegetable stock and allow to simmer for 10 minutes. Start off with the pan covered, but uncover it for the last couple of minutes. The sauce should thicken up as the lentils drink up some of the water.
8-Finally, stir in the cream, cheese and: Finally, stir in the cream, cheese and basil over a very low heat until the cheese has melted through and the basil has wilted into the sauce.
9-Allow to sit (covered) for 5 minutes: Allow to sit (covered) for 5 minutes to thicken up, then give it another stir and serve with lemon wedges for squeezing.

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• Prep Time: 20 min
• Cook Time: 20 min
• Method: stovetop

Nutrition

• Calories: 378kcal
• Sugar: 6g
• Sodium: 605mg
• Fat: 23g
• Saturated Fat: 11g
• Carbohydrates: 29g
• Fiber: 9g
• Protein: 17g
• Cholesterol: 45mg