Description
A luscious and creamy dish of black or green lentils cooked in a vibrant sundried tomato ‘marry me’ sauce, enriched with garlic, fennel, smoked paprika, and Italian seasoning. Perfect as a hearty side or topping, this recipe uses a blend of vegetable stock, cream, and Parmesan cheese for a rich and comforting meal.
Ingredients
Lentils
- 1 cup dry black, brown, or green lentils (about 2.5 cups cooked) or 2 cans lentils, drained and rinsed
Sauce
- Oil from a jar of sundried tomatoes, for cooking (a few tablespoons)
- 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 squeezing
Instructions
- Cook Lentils: If using dry lentils, cook them first to save time. For black lentils, use an Instant Pot: combine 1 cup lentils with 1.75 cups salted water, cook on HIGH for 9 minutes, then natural release for 10 minutes. Alternatively, simmer 1 cup lentils with 3.5 cups salted water on the stovetop for about 20 minutes until tender but still slightly firm.
- Sauté Aromatics: In a large, deep-sided sauté pan, heat a few tablespoons of sundried tomato oil over low to medium heat. Add the diced onion and gently sauté until soft. Add crushed garlic and cook for another 30 seconds until fragrant.
- Add Spices: Stir in crushed fennel seeds, cooking until aromatic. Quickly add a bit more oil, smoked paprika, and Italian seasoning. Sauté briefly to release fragrance, stirring constantly to avoid burning.
- Incorporate Tomatoes: Mix in tomato paste and chopped sundried tomatoes, cooking until fully combined with the aromatics and spices. Then turn off the heat and set the sauce aside while prepping lentils.
- Prepare Lentils: Drain cooked or canned lentils using a fine sieve to keep lentils intact. Rinse thoroughly under running water to eliminate dark cooking water, preventing discoloration of the sauce.
- Combine Lentils and Sauce: Return the sauté pan to heat and add lentils. Stir well to incorporate.
- Simmer with Stock: Pour in vegetable stock and bring to a simmer. Cover the pan initially; after 8 minutes, uncover and let the sauce thicken for about 2 more minutes as lentils absorb the liquid.
- Finish with Cream and Cheese: Stir in heavy cream, grated cheese, and chopped basil gently over very low heat until the cheese melts and basil wilts into the sauce, creating a creamy, luscious texture.
- Rest and Serve: Cover the pan and let sit for 5 minutes to thicken. Stir again before serving. Accompany with fresh lemon wedges for squeezing to brighten the flavor.
Notes
- Use black lentils for a richer texture and flavor, but brown or green lentils also work well.
- Rinsing the lentils after cooking is crucial to keep the sauce color bright and clean.
- Adjust cream quantity for desired richness or substitute with plant-based cream for a dairy-free version.
- Serve with crusty bread, rice, or as a topping for baked sweet potatoes.
- Spices are sautéed gently to avoid burning and maintain balanced flavors.
