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Creamy Sun-Dried Tomato Lentils

A hearty one-pan dish that combines creaminess with the robust flavor of sun-dried tomatoes, making for a satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Lentils
  • 1.5 cups dry lentils (black, brown, or green) — or about 3¾ cups cooked, or 3 cans (15 oz each), drained and rinsed Use dry lentils for cooking.
  • 3-4 tablespoons oil from a jar of sun-dried tomatoes This adds flavor to the dish.
For the Base
  • 1.5 small red onions, finely diced Diced onions add sweetness.
  • 9 cloves garlic, minced or crushed Garlic brings depth of flavor.
For Seasoning
  • 3 teaspoons fennel seeds, lightly crushed Can substitute with a pinch of anise.
  • 1.5 tablespoons Italian seasoning Adds an Italian flavor profile.
  • 1.5 teaspoons smoked paprika Enhances the smoky flavor.
For the Sauce and Toppings
  • 4.5 tablespoons tomato paste Tomato paste thickens the sauce.
  • ¾ cup chopped sun-dried tomatoes Brings a tangy flavor.
  • 3 cups vegetable broth Can use chicken broth for non-vegetarian option.
  • 1.125 cups heavy cream Provides creaminess.
  • 1.5 cups grated hard cheese (Parmesan-style or Pecorino-style) Cheese adds richness.
  • 1.5 small bunches fresh basil, chopped Fresh herbs elevate the flavor.
For Serving
  • 1 slices Lemon wedges, for serving Adds a zesty finish.

Method
 

Cook the Lentils
  1. If using dry lentils, for Instant Pot: Combine lentils with salted water (2⅔ cups) and cook on high pressure for 9 minutes. Let them naturally release for 10 minutes.
  2. For stovetop: Combine lentils with 5¼ cups salted water and simmer on low for 20–25 minutes, until they’re tender yet firm.
  3. Drain and rinse thoroughly once cooked.
Prepare the Base
  1. In a large deep skillet, heat the oil over medium heat.
  2. Add the diced onions and cook until soft and translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the Seasonings
  1. Sprinkle in the fennel seeds, Italian seasoning, and smoked paprika.
  2. Gently stir over low heat to bloom the spices without burning them.
Incorporate Tomato Ingredients
  1. Mix in the tomato paste and chopped sun-dried tomatoes.
  2. Let it bubble for about 2-3 minutes, thickening, then remove from heat.
Combine and Simmer
  1. Toss the cooked lentils into the skillet, ensuring they’re mixed with the sauce.
  2. Pour in the vegetable broth, cover, and let simmer for 10–12 minutes.
  3. Lift the lid for the last few minutes to allow the sauce to thicken.
Finish the Sauce
  1. Reduce the heat to low and stir in the heavy cream, grated cheese, and basil.
  2. Mix until the cheese melts and the basil wilts.
Rest and Serve
  1. Cover and let the dish rest for about 5 minutes to thicken further.
  2. Serve warm, offering fresh lemon wedges.

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze portions for up to 3 months. Reheat over low on the stove after defrosting overnight.