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Creamy Mary Me Lentils Recipe

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4.2 from 15 reviews

Creamy Marry Me Lentils is a comforting and flavorful one-pan dish featuring brown lentils simmered with sun-dried tomatoes, garlic, and Italian herbs, finished with rich heavy cream and Parmesan cheese for a luscious, velvety texture. This hearty vegetarian recipe is perfect as a satisfying main or a side, boasting simple ingredients and straightforward stove-top cooking.

Ingredients

Base Ingredients

  • 1 Tbsp sundried tomato oil from jar
  • ½ onion, small diced (1 cup, 130g)
  • 4 garlic cloves, minced (2 Tbsp)
  • ½ cup sun-dried tomatoes, thinly sliced (packed in oil, 90g)
  • 2 Tbsp tomato paste

Lentils and Liquids

  • 1 cup dry brown lentils, uncooked & rinsed (180g)
  • 3 cups vegetable broth (24oz.)

Seasonings

  • 1 tsp salt
  • ½ tsp black pepper, freshly cracked
  • 1½ tsp Italian seasoning

Finish and Garnish

  • 1 cup heavy cream, room temperature
  • ⅓ cup frozen spinach, thawed and pressed (80g)
  • ½ cup Parmesan cheese, grated (40g)

Instructions

  1. Prepare Ingredients: Gather all ingredients and measure them out. Dice the onion small, mince garlic, and thinly slice the sun-dried tomatoes.
  2. Sauté Aromatics: Heat a large skillet over medium heat and add the sun-dried tomato oil. Add the diced onions, minced garlic, and sun-dried tomatoes. Sauté for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant.
  3. Add Tomato Paste: Stir in the tomato paste and cook for an additional 1 minute to deepen its flavor, mixing well with the aromatics.
  4. Add Lentils and Broth: To the skillet, add the rinsed brown lentils, vegetable broth, salt, black pepper, and Italian seasoning. Stir to combine.
  5. Simmer Lentils: Bring the mixture to a boil, then reduce heat to a medium simmer. Cover the skillet with a lid and cook for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
  6. Incorporate Cream and Spinach: After 30 minutes, pour in the room temperature heavy cream and add the thawed, pressed spinach. Replace the lid and simmer for an additional 5 minutes, allowing the flavors to meld and the spinach to heat through.
  7. Check Doneness: Test the lentils for tenderness; they should be al dente with a slight bite and not mushy. If needed, add a splash of vegetable broth or heavy cream to adjust consistency and continue cooking until desired texture is reached.
  8. Finish with Parmesan: Turn off the heat and stir in the grated Parmesan cheese until well combined for a rich, creamy finish.

Notes

  • I counted the sundried tomato oil as $0.00 cost because it was from the same jar of sun-dried tomatoes already purchased.
  • I prefer using Better Than Bouillon to make broth to keep recipe costs low and flavor rich.
  • If you have fresh spinach (about 4 cups), you can substitute it for frozen; add it at the end and cook until wilted.
  • The lentil cooking time may vary depending on your stovetop heat and desired tenderness; approximately 35 minutes total simmering was perfect for me.
  • If the skillet starts drying out during cooking, add a splash of broth or heavy cream to maintain moisture.

Find it online: https://flavorspath.com/creamy-mary-me-lentils-recipe/