Go Back
Creamy Marry Me Lentils Recipe
Ben Carraoli

Creamy Marry Me Lentils Recipe

I made this creamy Marry Me lentils recipe on a night when I wanted something comforting but still wholesome. I honestly didn’t expect lentils to taste this rich and satisfying. After one bite, I understood why dishes like this get their dramatic name.
Print Recipe Pin Recipe
Total Time 40 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – Used to sauté aromatics and build flavor from the start. Extra virgin olive oil adds richer taste.
  • 1 small onion finely chopped – Adds sweetness and depth. Yellow or white onions soften nicely into the sauce.
  • 3 garlic cloves minced – Fresh garlic creates bold aroma and flavor; avoid jarred garlic for best results.
  • 1 teaspoon Italian seasoning – A balanced mix of herbs that enhances savory notes without needing many spices.
  • ½ teaspoon crushed red pepper flakes – Adds gentle heat; adjust based on spice preference.
  • ½ cup sun-dried tomatoes chopped – Provides tangy richness and signature flavor. Use oil-packed tomatoes for better texture.
  • 1 cup dried brown or green lentils rinsed – These hold their shape well during cooking. Avoid red lentils as they become mushy.
  • 2½ cups vegetable broth – Forms the cooking base. Low-sodium broth helps control seasoning.
  • 1 cup coconut milk or heavy cream – Creates the creamy sauce. Coconut milk works well for dairy-free cooking.
  • ½ cup grated Parmesan cheese – Adds salty nutty richness. Grate fresh cheese for smoother melting.
  • 2 cups fresh spinach – Adds color and nutrients. Fresh spinach works better than frozen which can water down the sauce.
  • ½ teaspoon salt or to taste – Enhances overall flavor balance.
  • ¼ teaspoon black pepper – Adds mild warmth and depth.
  • Fresh basil or parsley chopped – Used as garnish for freshness and presentation.

Method
 

  1. Heat olive oil in a large pan and cook onions until soft and fragrant. Add garlic and cook briefly so it doesn’t burn. This builds a flavorful foundation for the dish.
  2. Stir in Italian seasoning, chili flakes, and chopped sun-dried tomatoes. Cooking them together releases oils and deepens flavor. This step adds richness to the final sauce.
  3. Add lentils and vegetable broth, then simmer until lentils become tender. Stir occasionally to prevent sticking. The broth absorbs into lentils, creating a thick base.
  4. Pour in coconut milk or cream once lentils are cooked. Stir gently and simmer until sauce thickens. The lentils soak up creamy flavor beautifully.
  5. Stir in fresh spinach and Parmesan cheese until spinach wilts. Cheese melts into sauce, adding depth. Adjust seasoning as needed before serving.
  6. Finish with chopped basil or parsley for freshness. Serve warm while sauce is creamy and comforting. Enjoy immediately for best texture.

Notes

  • I sometimes toast lentils lightly before adding broth for extra nutty flavor.
  • I prefer oil-packed sun-dried tomatoes for richer taste.
  • I add spinach at the very end to keep color vibrant.
  • I occasionally add lemon zest to brighten leftovers.
  • I let the dish rest a few minutes so sauce thickens naturally.