Creamy “Marry Me” Lentils bring a vegetarian twist to the viral “Marry Me” sauce, featuring tender lentils cooked in a rich, flavorful sundried tomato cream sauce. This dish pairs beautifully with bread, rice, or roasted sweet potatoes, making it a versatile and satisfying meal.
Why You’ll Love This Recipe
- A vegetarian take on the famous “Marry Me” sauce.
- Rich, creamy, and packed with umami flavors.
- Can be served in multiple ways—over rice, with bread, or as a topping.
- Uses protein-rich lentils for a hearty and nutritious dish.
- Naturally gluten-free and easy to make.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Fresh basil
- Brown, green, or black lentils (dry)
- Garlic cloves
- Lemon
- Small red onion
- Sun-dried tomatoes
- Tomato paste
- Vegetable stock
- Fennel seeds
- Italian seasoning
- Smoked paprika
- Oil (from sun-dried tomatoes)
- Heavy cream (double cream)
- Parmesan cheese
Directions
- Cook the lentils: Rinse the lentils and cook them in vegetable stock until tender. Drain any excess liquid and set aside.
- Sauté the aromatics: In a large pan, heat a little oil (preferably from the jar of sun-dried tomatoes). Add chopped red onion and sauté until softened.
- Add the garlic and spices: Stir in the minced garlic, fennel seeds, Italian seasoning, and smoked paprika. Cook for about a minute until fragrant.
- Incorporate the tomatoes: Add the tomato paste and chopped sun-dried tomatoes, stirring well. Let cook for a couple of minutes.
- Make the creamy sauce: Pour in the heavy cream and stir until the sauce is smooth and well combined.
- Add the lentils: Mix in the cooked lentils and let everything simmer together for a few minutes.
- Finish with Parmesan and basil: Stir in grated Parmesan and fresh basil leaves. Adjust seasoning with salt, pepper, and a squeeze of lemon juice.
- Serve hot: Enjoy with bread, over rice, or as a topping for roasted sweet potatoes.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegan Version: Swap heavy cream for coconut milk or cashew cream and use nutritional yeast instead of Parmesan.
- Spicy Kick: Add red pepper flakes or cayenne for extra heat.
- Mushroom Addition: Sauté sliced mushrooms with the onions for added depth.
- Cheesy Upgrade: Stir in a little mozzarella for an extra gooey texture.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of vegetable stock or cream to loosen the sauce if needed.
FAQs
Can I use canned lentils instead of dry ones?
Yes, but reduce the cooking time since canned lentils are already cooked. Drain and rinse them before adding to the sauce.
What’s the best type of lentils to use?
Black beluga lentils are ideal for their texture and richness, but green or brown lentils also work well. Avoid red lentils, as they break down too much.
Can I make this dish dairy-free?
Yes, substitute the cream with coconut milk or cashew cream and use nutritional yeast instead of Parmesan.
How can I thicken the sauce?
Let it simmer a little longer, or add extra Parmesan to achieve a thicker consistency.
What can I serve this with?
It pairs well with rice, pasta, bread, or even roasted sweet potatoes.
Can I make this dish ahead of time?
Yes, it stores well in the fridge and the flavors deepen over time. Reheat before serving.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I add protein to this dish?
Lentils already provide protein, but you can add chickpeas or tofu for extra texture.
What can I use instead of sun-dried tomatoes?
You can use roasted red peppers or tomato paste for a similar depth of flavor.
How do I adjust the seasoning?
Taste before serving and adjust with salt, pepper, or lemon juice as needed.
Conclusion
Creamy “Marry Me” Lentils offer a delicious and hearty vegetarian meal inspired by the viral “Marry Me” sauce. With a rich, creamy texture and deep umami flavors, this dish is perfect for pairing with rice, bread, or roasted vegetables. Whether you’re cooking for a weeknight dinner or a special occasion, this flavorful lentil dish is sure to impress!
Creamy “Marry Me” Lentils
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These Creamy “Marry Me” Lentils bring a luxurious twist to lentils with a rich, creamy, and flavorful sundried tomato sauce. Perfect with bread, rice, or as a topping for baked sweet potatoes, this dish is packed with Italian-inspired flavors and a velvety texture. Made with black, puy, brown, or green lentils, this easy vegetarian recipe is sure to impress!
Ingredients
Produce
- 1 bunch Basil
- 1 cup Brown or Green Lentils (or Black Lentils)
- 6 cloves Garlic, minced
- 1 small Red Onion, finely chopped
- 1 Lemon, juiced
- 1/2 cup Sun-Dried Tomatoes, chopped
Canned Goods
- 3 tablespoons Tomato Paste
- 2 cups Vegetable Stock
Baking & Spices
- 2 teaspoons Fennel Seeds
- 1 tablespoon Italian Seasoning
- 1 teaspoon Smoked Paprika
Oils & Vinegars
- 1 tablespoon Oil from Sundried Tomatoes
Dairy
- 3/4 cup Heavy (Double) Cream
- 1 cup Parmesan Cheese, grated
Instructions
- Cook the Lentils: In a pot, cook the lentils according to package instructions until tender. Drain and set aside.
- Sauté the Aromatics: In a large pan, heat the oil from the sundried tomatoes over medium heat. Add the red onion and sauté until softened. Stir in the garlic, fennel seeds, Italian seasoning, and smoked paprika, cooking until fragrant.
- Build the Sauce: Add the tomato paste and sundried tomatoes, stirring well. Pour in the vegetable stock, bring to a simmer, and let cook for about 5 minutes.
- Add the Cream & Cheese: Lower the heat and stir in the heavy cream and Parmesan cheese, mixing until smooth and creamy.
- Combine & Serve: Add the cooked lentils to the sauce, stir well, and let simmer for a few minutes. Finish with lemon juice and fresh basil.
- Enjoy: Serve hot with crusty bread, rice, or over baked sweet potatoes.
Notes
- Lentil Options: Black lentils, puy lentils, brown, or green lentils all work for this recipe.
- Make it Vegan: Swap the heavy cream for coconut cream and use nutritional yeast instead of Parmesan.
- Extra Protein: Add chickpeas or tofu for an even heartier dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
