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.