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)
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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.
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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
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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