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Creamy “Marry Me” Lentils – Rich, Savory, and Comforting Vegetarian Dish

The internet-famous “Marry Me Chicken” has inspired countless cozy recipes, but did you know you can capture that same creamy, dreamy flavor without meat? Enter Creamy “Marry Me” Lentils—a vegetarian dish that combines earthy lentils, sun-dried tomatoes, garlic, and rich cream for a comforting, protein-packed meal that will have everyone asking for seconds. This dish is hearty enough to be the main course but elegant enough to serve at dinner parties. The balance of smoky paprika, Italian herbs, tangy sun-dried tomatoes, and parmesan creates a sauce that clings to tender lentils in the most indulgent way. Serve it with rice, pasta, or crusty bread for a wholesome and satisfying meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Ingredients Equipment Method Notes

Ingredients
  

Lentils & Base
  • 1 cup brown or green lentils rinsed
  • 2 cups vegetable stock
Vegetables & Flavor
  • 1 small red onion finely chopped
  • 6 garlic cloves minced
  • ½ cup sun-dried tomatoes packed in oil, chopped
  • 1 bunch fresh basil leaves only
  • Juice of 1 lemon
Pantry Staples
  • 3 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 2 tsp fennel seeds
  • 1 tsp smoked paprika
Dairy & Richness
  • ¾ cup heavy cream double cream
  • 1 cup parmesan cheese grated
Oils
  • 2 tbsp oil from sun-dried tomatoes or olive oil
Seasoning
  • 1 tsp salt or to taste
  • ½ tsp black pepper

Equipment

  • Large saucepan or Dutch oven
  • Wooden spoon or spatula
  • Cutting board and knife
  • Measuring cups and spoons
  • Fine mesh strainer (to rinse lentils)

Method
 

Step 1: Heat oil from the sun-dried tomatoes in a large saucepan over medium heat.
    Step 2: Add fennel seeds and toast for 1 minute until fragrant.
      Step 3: Add onion and garlic. Sauté for 3–4 minutes until softened and golden.
        Step 4: Stir in tomato paste, smoked paprika, and Italian seasoning. Cook for 1–2 minutes to deepen flavor.
          Step 5: Add lentils, sun-dried tomatoes, and vegetable stock. Stir well and bring to a simmer.
            Step 6: Cover and cook for 25–30 minutes, stirring occasionally, until lentils are tender but not mushy. Add more stock if needed.
              Step 7: Lower heat and stir in heavy cream, parmesan cheese, and lemon juice. Simmer for 5 minutes until creamy and thickened.
                Step 8: Taste and adjust seasoning with salt and pepper.
                  Step 9: Remove from heat and stir in fresh basil leaves.
                    Step 10: Serve hot with rice, pasta, or crusty bread.

                      Notes

                      🧊 Storage & Reheating
                      Refrigerator: Store in an airtight container for up to 4 days.
                      Freezer: Freeze cooled lentils for up to 2 months. Thaw overnight before reheating.
                      Reheating: Warm on the stovetop with a splash of stock or cream to refresh texture.
                      🥄 Variations
                      Vegan Version: Use coconut cream and nutritional yeast instead of dairy.
                      Spicy Twist: Add red chili flakes or cayenne pepper.
                      Protein Boost: Stir in chickpeas or white beans.
                      Nutty Flavor: Add toasted pine nuts or walnuts as a topping.
                      Herb Swap: Try fresh parsley or dill instead of basil.
                      ❓ 10 FAQs
                      1. Can I use canned lentils instead of dry?
                      Yes, but reduce cooking time to 10–15 minutes and use less stock.
                      2. Which lentils are best?
                      Brown or green lentils hold their shape best. Red lentils will make it creamier but softer.
                      3. Can I skip the fennel seeds?
                      Yes, but they add a lovely aromatic note.
                      4. Is this dish gluten-free?
                      Yes, it’s naturally gluten-free.
                      5. Can I make it dairy-free?
                      Yes, use coconut cream and a dairy-free parmesan alternative.
                      6. Can I prepare this ahead?
                      Yes, it reheats beautifully and is great for meal prep.
                      7. Can I use fresh tomatoes instead of sun-dried?
                      Yes, but sun-dried tomatoes add deeper flavor.
                      8. Can I use chicken broth instead of vegetable stock?
                      Yes, but it won’t be vegetarian.
                      9. What can I serve with this?
                      Rice, pasta, couscous, or crusty bread.
                      10. How do I thicken the sauce more?
                      Simmer uncovered for a few extra minutes or add more parmesan.
                      🏁 Conclusion
                      This Creamy “Marry Me” Lentils recipe is everything you love about the original chicken version—creamy, rich, and deeply flavorful—reimagined into a wholesome vegetarian dish. With lentils simmered in a spiced tomato cream sauce and finished with parmesan and basil, it’s hearty, comforting, and guaranteed to win hearts at the dinner table.