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Creamy Sun-Dried Tomato Lentils – A Hearty One-Pan Vegetarian Dinner

Creamy Sun-Dried Tomato Lentils – a hearty one-pan vegetarian dinner packed with flavor and protein.

Ingredients

Scale
  • 3–4tablespoons oil from a jar of sun-dried tomatoes
  • 1½ cupsdry lentils (black, brown, or green) — or about3¾ cupscooked, or 3 cans (15 ozeach), drained and rinsed
  • 1½small red onions, finely diced
  • 9garlic cloves, minced or crushed
  • 3 teaspoonsfennel seeds, lightly crushed
  • 1½ tablespoonsItalian seasoning
  • 1½ teaspoonssmoked paprika
  • 4½ tablespoonstomato paste
  • ¾ cupchopped sun-dried tomatoes
  • 3 cups(720ml) vegetable broth
  • 1⅛ cups(270ml) heavy cream
  • 1½ cups(150 g) grated hard cheese (Parmesan-style or Pecorino-style)
  • 1½small bunches fresh basil, chopped
  • Lemon wedges, for serving

Instructions

  1. Cook the Lentils (if using dry):
  2. Instant Pot: Combine 1½ cups lentils with 2⅔ cups salted water. Cook on high pressure for 9 minutes, then naturally release for 10 minutes.
  3. Stovetop: Combine 1½ cups lentils with 5¼ cups salted water. Simmer for 20–25 minutes, until tender but still slightly firm.
  4. Drain and rinse thoroughly.
  5. Prepare the Base:
  6. In a large deep skillet, heat the sun-dried tomato oil over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook for 30 seconds, just until fragrant.
  7. Add the Seasonings:
  8. Add the fennel seeds, Italian seasoning, and smoked paprika. Stir gently on low heat until aromatic — avoid burning the spices.
  9. Incorporate Tomato Ingredients:
  10. Mix in the tomato paste and chopped sun-dried tomatoes. Stir well and cook for about 2–3 minutes until the mixture thickens slightly and deepens in color. Remove from heat while you prepare the lentils.
  11. Combine and Simmer:
  12. Add the cooked or rinsed lentils to the pan. Stir to coat them in the tomato mixture. Pour in the vegetable broth, cover, and simmer for 10–12 minutes, uncovering for the last few minutes to allow the sauce to thicken.
  13. Finish the Sauce:
  14. Reduce the heat to low. Stir in the heavy cream, grated cheese, and basil. Mix gently until the cheese melts and the basil wilts into the sauce.
  15. Rest and Serve:
  16. Cover and let the dish rest for about 5 minutes so it thickens slightly. Stir once more, then serve warm with lemon wedges for squeezing just before eating.
  • Author: Chef mia