If Creamy Marry Me Lentils sounds like a bold promise… good. Because this cozy skillet of creamy, garlicky lentils with sun-dried tomatoes and parmesan-style cheese is the kind of dinner that makes people pause mid-bite and go, “Wait—YOU made this?!” It’s rich, a little tangy, and wildly comforting, like your favorite creamy pasta decided to level up with protein and pantry power.
And the best part? These creamy lentils feel fancy enough for date night, but they’re absolutely weeknight-friendly—messy bun, sweatpants, and all.
Table of Contents
Why You’ll Love These Creamy Marry Me Lentils
- One-pan magic (unless you’re cooking lentils from dry—then it’s one pot plus one pan, which still counts as winning).
- Creamy, cheesy, and bold without needing complicated steps.
- Flexible: dry lentils, canned lentils, whatever your life allows today.
- That restaurant flavor from fennel, Italian seasoning, sun-dried tomato oil, and parmesan vibes.
Ingredients You’ll Need
Here’s what makes these Creamy Marry Me Lentils so swoon-worthy:
- Oil from a jar of sun-dried tomatoes (for cooking)
- 1 cup dry black, brown, or green lentils (or 2.5 cups cooked, or 2 cans, drained + rinsed)
- 1 small red onion, finely diced
- 6 cloves garlic, crushed (yes, six—this is not a shy recipe)
- 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
- 1 bunch basil, chopped
- Lemon wedges, for squeezing
How to Make Creamy “Marry Me” Lentils
Step 1: Cook your lentils (if using dry)
Start this first so they can cook while you build the sauce.
For black lentils:
- Instant Pot: 1 cup lentils + 1.75 cups salted water. Cook HIGH 9 minutes, then natural release 10 minutes.
- Stovetop: 1 cup lentils + 3.5 cups salted water. Simmer about 20 minutes until soft but still a bit al dente.
If you’re using canned lentils, skip ahead, but keep reading because the rinsing step matters.
Step 2: Sauté onion + garlic
In a large deep sauté pan, warm a few tablespoons of the sun-dried tomato oil over low-medium heat.
Add diced onion and cook until soft. Add garlic and sauté 30 seconds, just until your kitchen smells like you know what you’re doing.
Step 3: Bloom the spices (aka: wake up the flavor)
Add crushed fennel seeds and sauté until fragrant.
Quickly add a little more oil, then stir in smoked paprika and Italian seasoning. Keep the heat low—this is flavor-building, not spice-burning. (Burnt paprika is basically betrayal.)
Step 4: Add tomato paste + sun-dried tomatoes
Stir in the tomato paste and chopped sun-dried tomatoes. Cook just until everything is well mixed and glossy.
Turn off the heat and set the pan aside while you prep your lentils.
Step 5: Drain and rinse lentils
Drain cooked lentils in a fine sieve (the small-hole kind is best).
Rinse until the water runs clear—this keeps your creamy lentils sauce from getting murky, especially with darker lentils.
Step 6: Simmer in stock
Add lentils to the pan, turn the heat back on, and stir.
Pour in vegetable stock and simmer 10 minutes. Cover the pan at first, then uncover for the last couple minutes to help thicken. The lentils will drink up some liquid and the sauce will start to hug everything.
Step 7: Make it creamy + cheesy
Lower the heat a lot. Stir in:
- heavy cream
- grated cheese
- chopped basil
Stir until the cheese melts into the sauce and the basil softens.
Step 8: Rest, then serve
Cover the pan and let it sit 5 minutes to thicken. Stir again, then serve with lemon wedges for squeezing.
That lemon at the end? It’s the “wow” button.
Chef Omar’s Tips for Extra-Swoon Creamy Lentils
- Use the sun-dried tomato oil like it’s liquid gold—because it kind of is. It adds instant “I cooked all day” flavor.
- Keep the heat low when adding spices. If your paprika goes too dark, the whole dish can taste bitter. Think “gentle toast,” not “campfire.”
- Grate your cheese fresh if possible. Pre-shredded can melt weirdly (like clumpy teen drama).
- Want it thicker? Let it simmer uncovered a few extra minutes before adding cream.
- Want it looser? Add a splash more stock at the end—easy fix.
A Little Story From My Kitchen
The first time I made these Creamy Marry Me Lentils, it was one of those “friends are coming over and I forgot to be impressive” moments. I had lentils, a jar of sun-dried tomatoes, and exactly enough confidence to pretend this was the plan all along. Ten minutes into simmering, my kitchen smelled like an Italian bistro… and suddenly everyone was hovering near the stove like it was a campfire.
Moral of the story: keep lentils in your pantry. They’re the quiet hero that shows up when you need a win.
FAQs About creamy lentils
Can I make these creamy lentils dairy-free?
Yes—swap the heavy cream for a creamy plant alternative (like oat or cashew-based) and use a dairy-free Italian-style hard cheese. The flavor will shift slightly, but it’ll still be cozy and creamy.
Which lentils work best?
Black (beluga) are amazing because they hold their shape. Brown or green work well too—just avoid red lentils here because they break down and turn it more into a stew/purée (still tasty, just different).
How long do Creamy Marry Me Lentils keep?
Store in an airtight container in the fridge for 3–4 days. Reheat gently on the stove with a splash of stock or water to loosen the sauce.
Can I freeze it?
You can, but creamy sauces sometimes change texture after freezing. If you plan to freeze, consider freezing it before adding the cream, then add cream and cheese fresh when reheating.
Serve It Up and Fall in Love
These Creamy Marry Me Lentils are perfect over rice, mashed potatoes, pasta, or with a hunk of crusty bread that deserves to be dunked. Add a simple salad and you’ve got a full meal that feels like a treat—even on a Tuesday.
If you make this recipe, don’t be surprised if someone asks for the recipe… or your hand in marriage. At the very least, you’ll have a new go-to bowl of Creamy Marry Me Lentils that makes dinner feel like a celebration.
More Recipes You’ll Love These Too
If these Creamy Marry Me Lentils just earned a spot in your “make again ASAP” rotation, don’t stop here—these cozy, flavor-packed favorites are the perfect next clicks (and they keep the whole creamy-lentil love story going):
- Craving another silky, cozy bowl? Try Lentil Mushroom Stroganoff (extra creamy comfort) for that rich, weeknight-swoon vibe.
- Want the same “Marry Me” energy, different pulse? Marry Me Chickpeas with bold, saucy goodness are basically the flirty cousin of this recipe.
- Need a fast, flavorful lentil dinner with big payoff? Moroccan Instant Pot Lentils (hands-off + amazing) bring cozy spices with minimal effort.
- Not sure what to serve alongside your creamy lentils? What Food Goes Well With Lentils (easy pairing ideas) has quick sides and smart combos that make dinner feel complete.
If you make this recipe (or any of these!), I’d love to hear how it went—scroll down and leave a ⭐⭐⭐⭐⭐ review. Your stars and comments help other home cooks find their next favorite dinner!
Creamy Marry Me Lentils
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Creamy Marry Me Lentils are rich, cozy creamy lentils simmered with sun-dried tomatoes, garlic, herbs, parmesan, and a bright squeeze of lemon—easy, one-pan comfort.
Ingredients
2–3 tbsp oil from a jar of sun-dried tomatoes (for cooking)
Lentils (choose one):
1 cup dry black, brown, or green lentils (cooked separately) OR
2 cans lentils, drained and rinsed (or 2.5 cups cooked lentils)
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
1/2 cup sun-dried tomatoes, chopped
2 cups (480 ml) vegetable stock
3/4 cup (180 ml) heavy (double) cream
1 cup (100 g) parmesan, pecorino, or Italian hard cheese, grated
1 bunch basil, chopped
Lemon wedges, for serving
Instructions
Prep lentils (if using dry): Cook lentils until tender but still slightly al dente. Drain and rinse until water runs clear. (If using canned, drain and rinse well.)
Sauté aromatics: Heat sun-dried tomato oil in a large deep sauté pan over low-medium heat. Add onion and cook until softened. Add garlic and sauté 30 seconds until fragrant.
Bloom spices: Stir in crushed fennel seeds. Once fragrant, add a touch more oil, then add smoked paprika and Italian seasoning. Stir quickly (don’t let spices burn).
Build the base: Add tomato paste and chopped sun-dried tomatoes. Sauté until well mixed and glossy.
Simmer: Add lentils and stir. Pour in vegetable stock. Simmer 10 minutes—cover at first, then uncover for the last 2 minutes to thicken.
Make it creamy: Reduce heat to very low. Stir in cream, grated cheese, and basil until melted and silky.
Rest + serve: Cover and rest 5 minutes to thicken. Serve with lemon wedges for squeezing.
Notes
Time saver: Canned lentils make this super fast. If cooking lentils from dry, add ~20 minutes (stovetop) or use Instant Pot.
Best lentils: Black (beluga), brown, or green hold their shape. Avoid red lentils here (they’ll turn mushy).
Too thick? Add a splash of stock. Too thin? Simmer uncovered a few minutes before adding cream.
Serving ideas: Spoon over rice, pasta, mashed potatoes, or serve with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 15 g
- Protein: 20 g
- Cholesterol: 75 mg