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This velvety lentil creation got its sweet nickname for a simple reason - it's so darn tasty that whoever you serve it to might just pop the question! Packed with tangy sundried tomatoes, fragrant herbs, and finished with a luxurious blend of cream and cheese, these lentils make a sumptuous meal that's both soul-warming and fancy enough for those special dinners.
I whipped this up during a home date night when I wanted something impressive without being stuck in the kitchen all evening. After my partner's first taste, they joked they'd marry me just for these lentils. That's how this dish got its permanent nickname in our home!
Ingredients
- Green, brown or black lentils form the substantial foundation. Black ones keep their shape nicely for a fancier look
- Red onion brings a touch more sweetness than yellow ones and adds gorgeous color
- Garlic cloves add crucial flavor depth. Don't even think about using the powdered stuff
- Fennel seeds give a light anise touch that works wonders with the earthy lentils
- Italian seasoning blend cuts down prep work while giving balanced herbal notes
- Smoked paprika adds a fantastic smoky background without any heat
- Sundried tomatoes and their oil pack intense flavor and richness
- Heavy cream turns everything into a silky sauce that wraps around each lentil
- Parmesan cheese gives that perfect salty finish and helps thicken things up
- Fresh basil lifts the whole dish with its fresh aroma
How To Make Delicious Marry Me Lentils
- Cook the lentils
- When using dried lentils, give them a good rinse with cold water to get rid of any dirt. Follow the cooking instructions on the package or try the Instant Pot method for spot-on texture every time. You want tender lentils that don't fall apart. Cook them too long and they'll turn to mush, ruining the nice texture you're aiming for.
- Build the flavor foundation
- Warm up a couple tablespoons of the oil from your sundried tomatoes in a big skillet over medium-low. Toss in your chopped red onion and cook about 5 minutes until soft but not brown. Throw in the crushed garlic and cook just half a minute until you can smell it. The gentle heat pulls out all the flavor without any bitterness.
- Wake up the spices
- Put the crushed fennel seeds in the pan and stir for around 30 seconds until they smell great. Quickly add more tomato oil along with the paprika and Italian herbs. Keep stirring for another 30 seconds. This quick heating unlocks the flavor oils in your spices, making them way more powerful in the final dish.
- Start the sauce
- Mix the tomato paste and chopped sundried tomatoes with your spices and aromatics. Cook for 2 minutes, stirring often until everything comes together in a thick, fragrant mix. The tomato paste should darken a bit as it cooks, developing deeper flavors.
- Mix with lentils
- Add your drained lentils to the sauce base, stirring so each lentil gets coated with all that flavor. This step makes sure every bite tastes amazing rather than having random pockets of intense flavor.
- Let the flavors mingle
- Pour in your veggie stock and bring everything to a gentle simmer. Cover and cook about 8 minutes, then take the lid off for the last 2 minutes. The sauce will start to thicken as the lentils soak up some liquid and release their starch.
- Add the creamy touch
- Turn the heat way down before you stir in the heavy cream, cheese, and chopped basil. Stir gently until the cheese completely melts into the sauce. Cover and let it sit for 5 minutes off the heat, letting the sauce reach the perfect thickness.
I've found the oil from the sundried tomatoes is the hidden star of this dish. Most folks toss it after using the tomatoes, but it's packed with amazing flavor that boosts everything in this recipe. I discovered this by accident when I ran out of olive oil one night and had to get creative. Now I sometimes buy sundried tomatoes just to get my hands on this tasty oil!
Perfect Pairings
These creamy lentils go wonderfully with a chunk of crusty bread to mop up all that rich sauce. For a full dinner, spoon them over pasta that's cooked just right, especially wide noodles like pappardelle or fettuccine that give the perfect base for the lentils. Add a simple green salad with a lemony dressing to cut through the richness of the main dish.
Storage Instructions
These lentils keep really well, actually tasting better the next day as all the flavors get friendly with each other. Keep leftovers in a sealed container in the fridge for up to 4 days. When you warm them up, add a splash of water or broth since the sauce gets much thicker after chilling. If you freeze portions, leave out the fresh basil and add newly chopped basil when serving after you thaw and reheat.
Make It Your Own
While black lentils look the most striking against the creamy sauce, any type works great here. If you can't do dairy, swap in full-fat coconut cream and some nutritional yeast instead of the heavy cream and cheese. The sundried tomatoes pack such big flavor that the dish stays satisfying even without dairy. You can toss in a handful of baby spinach or kale in the last few minutes of cooking for extra nutrition and a pop of color.
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The Story Behind The Name
This dish got its fun nickname because it's so tasty that serving it might just get you a marriage proposal! I can't guarantee anyone will actually pop the question, but these lentils have helped lots of home cooks wow their dinner guests. The mix of creamy texture, deep flavors from the sundried tomatoes and herbs, plus the pretty presentation makes this dish really stand out. It hits that sweet spot of looking fancy but actually being pretty easy to make.
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Frequently Asked Questions
- → What type of lentils work best for this meal?
Black lentils hold their shape nicely and have a rich texture, but green, brown, or puy lentils work too. You can use either cooked dried lentils or rinsed canned lentils, depending on what’s available.
- → Can this be made vegan instead?
It’s vegetarian already, but for a vegan version, swap out the cream for coconut milk or plant-based cooking cream. Replace parmesan with nutritional yeast or a dairy-free cheese option.
- → Why is it called 'Marry Me' lentils?
The name is inspired by the famous 'Marry Me' pasta sauce that’s so good it could spark a proposal. This dish uses that creamy, sundried tomato flavor but with lentils instead of pasta.
- → Can I make this ahead of time?
Absolutely! This dish actually tastes better the next day as the flavors meld together. Store in a sealed container in the fridge for up to 3 days, and reheat gently with a splash of cream or stock to loosen it up.
- → Why should cooked lentils be rinsed?
Rinsing them removes any dark cooking water so your final sauce looks vibrant and appetizing. It ensures the colors of the dish really pop.
- → What can pair well with these lentils?
You’ve got options—serve with crusty bread, spooned over rice, on top of baked sweet potatoes, or as a side with roasted veggies. Squeeze some lemon juice for brightness!