Creamy “Marry Me” Lentils: Irresistibly Rich & Dreamy!

Instant Pot: Add 1 cup lentils + 1.75 cups water. Cook on high pressure for 9 minutes, then allow for a natural release for 10 minutes.
Stovetop: Simmer 1 cup lentils in 3.5 cups water for 20 minutes until tender. Drain and rinse.
Step 2: Build the Sauce
Heat the oil from the sundried tomato jar in a large pan.
Sauté the finely diced red onion for about 5 minutes until soft.
Add crushed garlic, fennel seeds, Italian seasoning, and smoked paprika. Cook for another 1-2 minutes until fragrant.
Step 3: Add the Tomato Base
Stir in the tomato paste and chopped sundried tomatoes. Mix well.
Add the cooked lentils to the pan and stir to combine.
Step 4: Simmer
Pour in the vegetable stock and bring the mixture to a simmer.
Let it simmer for about 10 minutes (covered initially, then uncovered to allow the sauce to thicken).
Step 5: Creamy Finish
Reduce the heat and stir in the heavy cream, grated cheese, and fresh basil.
Continue stirring until the sauce is smooth and creamy. Let it rest for 5 minutes (covered).
Step 6: Serve
Squeeze lemon wedges over the top for a burst of freshness.
Garnish with extra chopped basil.
Serving Suggestions