Creamy "Marry Me" Lentils
45 min6 servings
Black lentils simmered in a creamy sundried tomato and parmesan sauce, spiced with fennel, paprika and Italian seasoning.
| 2-3 tbsp oil from jar of sundried tomatoes | Sauté onion, then garlic | Sauté fennel seeds | Sauté Italian seasoning & paprika | Mix in tomato paste & sundried tomatoes | Add lentils to the pan | Add stock, simmer 10 min | Stir in cream, cheese & basil, low heat | Rest covered 5 min, serve with lemon |
| 1 small red onion, finely diced | ||||||||
| 6 cloves garlic, crushed | ||||||||
| 1-2 tsp fennel seeds, crushed | ||||||||
| 1 tbsp Italian seasoning | ||||||||
| 1 tsp smoked paprika | ||||||||
| 3 tbsp tomato paste | ||||||||
| 75 g sundried tomatoes, chopped | ||||||||
| 200 g dry black, brown or green lentils | Cook lentils until just tender, drain, rinse | |||||||
| 480 ml vegetable stock | ||||||||
| 180 ml heavy (double) cream | ||||||||
| 100 g parmesan, pecorino or Italian hard cheese | ||||||||
| 1 bunch basil, chopped | ||||||||
| lemon wedges, for squeezing |
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