Ready for a pan of lentils so dreamy your spoon might propose? This Best Lentils Recipe is my go-to for when I want something rich, comforting, and utterly addictive — no meat required. Think sun-dried tomato butteriness, a splash of cream, lots of cheese, and lentils that hold their shape like tiny savory pearls. Serve it with bread, rice, roasted veg, or piled on a baked sweet potato. You’re about to meet your new favorite weeknight flex.
Why you’ll fall head over heels for this Best Lentils Recipe
This dish marries humble lentils with a sauce that screams “decadent” but cooks in one pan. Best Legume Recipes are the ones that make pantry staples feel special, and this is exactly that — affordable, protein-packed, and restaurant-level tasty without the fuss.
- Comfort factor: creamy, cheesy sauce + tangy sun-dried tomatoes = total cozy vibes.
- Versatility: scooped with bread, spooned over rice, tossed with pasta, or used as a stuffed-veggie topping.
- Nutrition: lentils bring fiber and plant protein — filling and athletically sensible.
Sound good? Let’s break down what makes this sing and how to make it flawless.
The story behind the dish
The viral “marry me” sauce started as a pasta sensation — sun-dried tomatoes, cream, and cheese that supposedly convinced someone to propose. I loved it so much I’ve been drizzling it over everything. Chickpeas and butter beans? Amazing. Lentils? Even better. Black (beluga) lentils give a dramatic color contrast and a firm bite that holds up in rich sauces — very dal-makhani vibes but in an Italian-meets-comfort-food package.
Ingredients — what each one does (short & sweet)
- Oil from jarred sun-dried tomatoes: liquid gold. Use it — it packs the concentrated tomato and herb flavor.
- Lentils (black, puy, green, or brown): black/puy keep texture best; green/brown will soften more. Avoid red lentils here — they’ll melt into mush.
- Red onion + garlic: the aromatic base. Don’t rush them.
- Fennel seeds: subtle anise note that lifts the sauce (crush them for release).
- Italian seasoning + smoked paprika: Italian backbone + smoky umami.
- Tomato paste + chopped sun-dried tomatoes: concentrated tomato flavor and chewy texture.
- Vegetable stock: builds the sauce and rounds out the acidity.
- Heavy cream: richness and silk. You can use a lighter cream if you must, but full fat = best texture.
- Parmesan or pecorino: salty, nutty finish — don’t skip it.
- Basil: fresh brightness at the end.
- Lemon wedges (optional): a squeeze wakes everything up.
Quick note on lentils (aka the non-boring legume)
If you want Lentil Recipes Gluten Free, this one fits perfectly. Cook lentils from dry for the best texture and flavor control — I use the Instant Pot for convenience, but stovetop works fine. Black lentils are my top pick for texture and that striking color contrast.
Step-by-step: how to make the creamy “marry me” lentils
(Concise and clear — follow this for perfect results.)
- Cook the lentils first (if using dried).
- Instant Pot: 1 cup lentils + 1¾ cups salted water → HIGH 9 minutes, natural release 10 minutes.
- Stovetop: 1 cup lentils + 3½ cups salted water → simmer ~20 minutes until tender but slightly al dente. Drain and rinse until water runs clear (this removes dark cooking water that can muddy the sauce).
- Start the sauce: heat 2–3 tablespoons of oil from the sun-dried tomato jar in a large, deep skillet over low-medium heat. Sauté the diced red onion until soft, then add the garlic; cook 30 seconds more.
- Bloom the spices: sprinkle in crushed fennel seeds, then quickly add a splash more oil, smoked paprika and Italian seasoning. Stir a few seconds — don’t let spices burn.
- Tomato punch: stir in tomato paste and chopped sun-dried tomatoes. Cook until everything smells fragrant and glossy.
- Add the lentils: toss the cooked & rinsed lentils into the pan. Mix well with the tomato mixture.
- Build the saucy base: pour in 2 cups vegetable stock, bring to a gentle simmer, cover, and let the lentils soak up the stock for about 10 minutes (uncover for final minutes to reduce slightly if needed).
- Finish with cream and cheese: lower heat, stir in ¾ cup heavy cream and 1 cup grated Parmesan or pecorino. Keep heat very low so the cheese melts into a silky sauce.
- Herb + rest: remove from heat, fold in a handful of chopped basil, cover, and let sit for 5 minutes to thicken.
- Serve: dish up with lemon wedges on the side.
Pro tips for the best outcome (read these)
- Use the sun-dried tomato oil — it’s concentrated flavor. If your jar has none, add a tablespoon of extra virgin olive oil and a pinch of dried oregano.
- Rinse cooked lentils: this prevents muddy color and gives a cleaner flavor. Important step.
- Low heat when adding cream + cheese prevents separation. Stir slowly until silky.
- If sauce looks thin: simmer uncovered for a few more minutes; if too thick, splash in stock.
- Salt at the end after cheese — the cheese already adds salt. Taste before adding extra.
- Want extra umami? Add a teaspoon of soy sauce or a splash of Worcestershire (skip for vegetarian strictness) when simmering.
Variations — play with it
- Vegan version: swap cream for full-fat coconut milk or cashew cream and use nutritional yeast instead of cheese. Add a squeeze of miso for depth.
- Smoky-spicy: add a pinch of cayenne or use smoked tomatoes.
- Greens boost: stir chopped kale or spinach in with the cream so it wilts into the sauce.
- Pasta twist: toss with short pasta (shells, penne) and add a little extra cream to keep it saucy.
- Roasted mushrooms: fold in for meaty texture.
What to serve with these lentils
- Crusty bread for dunking (my favorite).
- Steamed rice for a filling bowl.
- Baked or roasted sweet potato as a hearty base.
- Air-fried broccoli or a crisp salad to cut the richness.
- If you’re exploring What To Serve With Lentils, think textures: crunchy, fresh, or tangy sides balance the creaminess.
The best way to cook lentils (short primer)
- Rinse before cooking.
- Use salted water so they season from the inside.
- Black & puy hold shape best — great for saucy dishes.
- Green/brown soften into creamier textures — good for stews.
- Red are for purees and dals only.
Batch cooking & storage
- Fridge: store in an airtight container up to 4 days. Reheat gently on low, adding a splash of stock to loosen.
- Freeze: cool fully, freeze in portions up to 3 months. Thaw overnight in the fridge and reheat.
- Leftovers: they improve in flavor after a day — perfect for meal prep and Lunches With Lentils.
FAQs — fast answers to likely questions
Can I use canned lentils?
Yes — drain and rinse. Cut cooking time and fold them into the sauce to heat through.
Can I skip fennel seeds?
You can, but fennel adds a subtle lift. Replace with a pinch of fennel pollen or omit if unavailable.
Is this gluten-free?
Absolutely — this is a solid Lentil Recipes Gluten Free option when using gluten-free stock.
I don’t have sun-dried tomatoes in oil.
Use jarred sun-dried tomatoes rehydrated in warm water and add an extra tablespoon of olive oil plus a teaspoon of dried thyme or oregano.
How to make it lighter?
Use half the cream and add a spoon of Greek yogurt off heat for tang and creaminess.
Cooking with beans and lentils — quick philosophies
Cooking With Beans And Lentils means thinking in layers: aromatics, spice, concentrated tomato, stock, then cream. Beans and lentils soak up flavors beautifully — this sauce needs to be bold because lentils themselves are neutral carriers. Give them garlic, fennel, smoked paprika, and the sun-dried tomato punch and they will sing.
Final thoughts — go make it
This recipe showcases why lentils deserve a regular spot on your menu. It’s cozy, crowd-pleasing, and surprisingly luxurious for something built from cheap pantry ingredients. Whether you want the dramatic look of black lentils or the soft, homey texture of brown lentils, this rendition of the viral “marry me” sauce elevates them into real dinner party material.
Give it a go tonight — and if someone swoons over the pan? Well, millennial folklore says that’s half the point. 😉
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Best Lentils Recipe: Viral Creamy “Marry Me” Lentils
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Category: Dinner
Description
A silky pan of lentils tossed in a sun-dried tomato cream sauce — perfect spooned over crusty bread, served with rice, or piled onto a baked sweet potato. Black (beluga) lentils give the nicest bite and dramatic color, but puy, green or brown lentils will also work.
Ingredients
- Oil reserved from a jar of sun-dried tomatoes (use a few tablespoons to cook)
- 1 cup dry lentils (black, brown, or green) — yields about 2½ cups cooked, or use 2 cans lentils, drained and rinsed
- 1 small red onion, finely chopped
- 6 garlic cloves, smashed or finely minced
- 2 teaspoons fennel seeds, lightly crushed
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 3 tablespoons tomato paste
- ½ cup sun-dried tomatoes, roughly chopped
- 2 cups (480 ml) vegetable stock
- ¾ cup (180 ml) heavy cream (double cream)
- 1 cup (about 100 g) finely grated Parmesan, pecorino, or other hard Italian cheese
- 1 small bunch fresh basil, chopped
- Lemon wedges, to serve
Instructions
Cook the lentils (if using dry)
-
Instant Pot: Combine 1 cup lentils with 1¾ cups salted water. Cook on HIGH pressure for 9 minutes, then allow a 10-minute natural release.
-
Stovetop: Use 1 cup lentils + 3½ cups salted water. Simmer gently for ~20 minutes until tender but still slightly firm. Drain.
After cooking, drain the lentils in a fine sieve and rinse under cold water until the rinse runs clear — this prevents the sauce from taking on cloudy cooking liquid.
Method
-
Warm a large, deep skillet over medium-low and add a few tablespoons of the sun-dried tomato oil. Sauté the chopped onion until soft and translucent. Add the garlic and cook about 30 seconds until fragrant.
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Add the crushed fennel seeds, then quickly stir in a little extra oil (if needed), the smoked paprika and Italian seasoning. Keep the heat moderate so the spices bloom without burning.
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Stir in the tomato paste and the chopped sun-dried tomatoes, cooking briefly so they soften and meld with the aromatics. Remove the pan from the heat while you finish prepping.
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Return the pan to the stove, add the drained lentils, and pour in the vegetable stock. Bring to a gentle simmer, cover for most of the 10-minute simmer, then uncover for the last minute or two so the sauce reduces slightly and the lentils absorb flavor.
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Reduce heat to low and stir in the heavy cream and the grated cheese until the cheese melts and the sauce becomes glossy and smooth. Fold in the chopped basil. Keep the pan over very low heat — you want the sauce warm and silky, not boiling.
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Let the pan sit covered for 5 minutes so the sauce thickens a bit, give everything one last stir, and serve with lemon wedges on the side for a bright squeeze at the table.
Notes
- Rinsing the cooked lentils removes dark cooking water and keeps the sauce color bright.
- If you prefer a lighter dish, swap half the cream for extra stock or use a splash of milk.
- Add greens (spinach or chopped kale) at the end with the cream so they just wilt into the sauce.
- Leftovers reheat well — loosen with a splash of stock and warm gently on the stove.
Nutrition
- Calories: 378kcal
- Sugar: 6g
- Sodium: 605mg
- Fat: 23g
- Saturated Fat: 11g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 17g
- Cholesterol: 45mg
