Posted by Maia on Mar 10th 2026

Creamy "Marry Me" Lentils

Prep Time: 20 mins | Cook Time: 20 mins | Servings: 6

Ingredients

• 1 cup dry organic brown lentils (2.5 cups cooked, or 2 cans drained and rinsed)

• 1 small red onion, finely diced

• 6 cloves of garlic, crushed

• 2 tsp fennel seeds, crushed

• 1 tbsp Italian seasoning

• 1 tsp smoked paprika

• 3 tbsp tomato paste

• 1/2 cup cherry tomatoes, chopped

• 2 cups (480ml) vegetable broth

• 2 tbsp cooking oil of choice

• 3/4 cup (180ml) heavy cream

• 1 cup (100g) parmesan cheese, grated

• 1 bunch basil, chopped

• Lemon wedges, for squeezing (optional)

Instructions

1. Start cooking process for dry lentils prior to prepping other ingredients.

Instant pot: 1 cup lentils + 1.75 cups of salted water, cook on HIGH for 9 mins, followed by a natural release for 10 mins

Stovetop: 1 cup lentils + 3.5 cups of salted water, simmer for ~20 mins until soft but a little al dente

2. In a large, deep saute pan, heat a few tbsp of oil. Keeping the heat on low-med, saute the onions until soft then add the garlic. Saute for another 30 secs or until fragrant.

3. 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.

4. Add the tomato paste and cherry tomatoes and saute until they are well mixed in with the onions, garlic, spices, and oil. Turn off the heat and set aside until your lentils are ready.

5. Drain your lentils in a sieve once they're cooked, or if they're canned. The kind of sieve for powdered sugar is ideal. Rinse them under cold water until the water runs clear.

6. Add the lentils to the pan and turn the heat back up. Mix through.

7. Add the vegetable broth and allow to simmer for 10 mins. Start off with the pan covered, but uncover it for the last couple minutes. The sauce should thicken up as the lentils drink up some of the water.

8. Stir in the heavy cream, cheese, and vasil 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 mins to thicken up, then give it another stir.

Serve with lemon wedges for squeezing.

Goes well over rice or with bread for dipping.