Creamy Marry Me Lentils Recipe
Description:
This Creamy Marry Me Lentils dish features earthy lentils simmered in a luscious garlic-parmesan cream sauce, flavored with sun-dried tomatoes, herbs, and a touch of chili. Inspired by the viral “Marry Me Chicken,” this vegetarian version is hearty, satisfying, and perfect for weeknights or cozy dinner dates.
Total Time:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
For the Lentils:
1 cup dried green or brown lentils (rinsed)
3 cups vegetable broth (or water with 1 bouillon cube)
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp red chili flakes (adjust to taste)
½ cup sun-dried tomatoes (oil-packed, sliced)
1 tsp Italian seasoning (or mix of oregano, basil, thyme)
½ tsp paprika
Salt and black pepper to taste
For the Creamy Sauce:
½ cup heavy cream (or coconut cream for vegan)
⅓ cup grated Parmesan cheese (or nutritional yeast for vegan)
1 tbsp tomato paste
1 tsp Dijon mustard (optional, for depth)
Fresh basil or parsley for garnish
Instructions:
Cook Lentils:
In a medium saucepan, bring the lentils and broth to a boil.
Reduce heat, cover, and simmer for 20–25 minutes until lentils are tender but not mushy.
Drain any excess liquid if needed. Set aside.
Sauté Aromatics:
In a large skillet, heat olive oil over medium heat.
Add chopped onion and cook for 3–4 minutes until soft.
Stir in garlic, chili flakes, and sun-dried tomatoes. Cook for 2 minutes.
Add Seasoning:
Add Italian seasoning, paprika, salt, and black pepper.
Stir in tomato paste and cook for another minute to deepen the flavor.
Make Creamy Sauce:
Pour in cream and bring to a gentle simmer.
Stir in Parmesan cheese until melted and sauce is thickened.
Combine Lentils:
Add cooked lentils into the skillet.
Stir well to coat and simmer for 2–3 minutes until creamy and combined.
Adjust salt and pepper if needed.
Garnish & Serve:
Top with fresh basil or parsley.
Serve hot over rice, mashed potatoes, crusty bread, or pasta.
Serving Suggestions:
Serve with garlic bread, over a baked sweet potato, or with steamed greens like kale or spinach.
Add roasted mushrooms or grilled tofu for a heartier meal.
Nutritional Info (Per Serving – Approximate):
Nutrient Amount
Calories 320 kcal
Protein 17g
Carbohydrates 35g
Fiber 13g
Fat 13g
Saturated Fat 6g
Sugar 6g
Sodium 500mg
Calcium 180mg
Iron 4mg
Vegan version will vary slightly.
Q&A
Q: Can I make this vegan?
A: Yes! Use coconut cream or any unsweetened plant cream, and substitute Parmesan with nutritional yeast or vegan cheese.
Q: What lentils work best?
A: Green or brown lentils hold their shape well and work perfectly. Avoid red lentils—they get too mushy.
Q: Can I freeze this?
A: Yes, let it cool completely and store in freezer-safe containers for up to 2 months. Reheat gently with a splash of broth or water.
Q: Can I use canned lentils?
A: Yes! Use 2 cups of drained canned lentils and reduce cooking time. Add them directly when combining with the sauce.
Q: What can I serve it with?
A: Great with rice, quinoa, mashed potatoes
, pasta, or a slice of toasted sourdough.