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Creamy lentil stew with spinach and sun-dried tomatoes in a skillet.
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Marry Me Lentils (With Creamy Tuscan Sauce)

These marry me lentils are silky and creamy with garlic, smoked paprika, sun-dried tomatoes and parmesan. One pan, 15 minutes, and no soaking required at all.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Dishes
Cuisine: Italian, Mediterranean
Diet: Gluten Free, Halal, Hindu, Kosher, Vegetarian
Keyword: lentils recipe, marry me dinner, marry me lentils, vegetarian marry me recipe
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 2 Tbsp unsalted butter 28 g
  • 4 cloves garlic minced
  • ½ tsp each salt, oregano, smoked paprika, crushed red pepper flakes
  • ¼ tsp ground black pepper
  • ½ cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1 cup vegetable broth 236 mL
  • 2 15-oz cans lentils drained, 425 g cans
  • 2 handfuls fresh spinach roughly chopped
  • 1 cup heavy cream 236 mL
  • ½ cup grated parmesan 45 g
  • 2 Tbsp chopped fresh basil

Instructions

  • Flavor Base: Heat 2 Tbsp unsalted butter in a large saute pan or pot over medium heat. Stir in 4 cloves garlic (minced), ½ tsp each salt, oregano, smoked paprika, crushed red pepper flakes, and ¼ tsp ground black pepper. Cook for about 2 minutes, until garlic is fragrant.
    A wooden spoon stirring toasted spices and oil in a light-colored skillet.
  • Fillings: Stir in ½ cup sun-dried tomatoes (roughly chopped), 1 cup vegetable broth, and 2 15-oz cans lentils (drained). Continue cooking, uncovered, until heated through, about 5 to 7 minutes.
    A light-colored pan containing cooked lentils and sun-dried tomatoes in oil, with a wooden spoon resting in the center.
  • Spinach: Add in 2 handfuls fresh spinach (roughly chopped), gently stirring until spinach has wilted down, about 1 minute.
    If it still looks at all brothy at this point, continue simmering with the lid off for just a few minutes to help evaporate out that extra liquid.
    A skillet containing cooked lentils, spinach, and sun-dried tomatoes, with a wooden spoon resting in the pan.
  • Finish: Remove from heat. Stir in 1 cup heavy cream, ½ cup grated parmesan, and 2 Tbsp chopped fresh basil. It will be a little soupy but will thicken off the heat
    A skillet containing lentils, spinach, and sun-dried tomatoes in a creamy sauce, topped with shredded cheese and fresh herbs, with a wooden spoon resting in the pan.
  • Serve warm with crusty bread.
    Creamy lentils with spinach and sun-dried tomatoes in a skillet with a wooden spoon.

Video

Notes

Can I Make This Vegan? Yes, with three swaps. Use olive oil or vegan butter for the butter, full-fat coconut cream for the heavy cream, and nutritional yeast or a vegan parmesan for the cheese. Add the coconut cream off the heat, just like the dairy version.
Store in an airtight container in the fridge for up to four days. The lentils keep absorbing the sauce as they sit, so it thickens overnight. Add a splash of broth or water when reheating and warm it gently on the stovetop. I don't recommend freezing, since cream and parmesan sauces can separate once thawed.
Why are my lentils soupy? Usually the broth didn't cook down enough before the cream went in. Let the pan rest off the heat for 3 to 5 minutes first, since the sauce thickens as it cools. If it's still thin, return it to low heat for a minute or two, stirring gently, without letting it boil.

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 36.8g | Protein: 19.8g | Fat: 31.8g | Saturated Fat: 19.4g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 8.3g | Trans Fat: 1.2g | Cholesterol: 106mg | Sodium: 770mg | Potassium: 1130mg | Fiber: 11.8g | Sugar: 9.4g | Vitamin A: 2603IU | Vitamin C: 12.7mg | Calcium: 251mg | Iron: 6mg
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