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Creamy Sun-Dried Tomato and Lentil Skillet Recipe

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3.8 from 12 reviews

Creamy Marry Me Lentils is a rich and comforting vegetarian dish that combines tender brown lentils simmered in a flavorful mixture of sun-dried tomatoes, garlic, and Italian seasoning, finished with creamy heavy cream, spinach, and Parmesan cheese. Perfect for a hearty weeknight dinner that pleases both the palate and the soul.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Base Ingredients

  • 1 Tbsp sundried tomato oil from jar
  • ½ onion, small diced (1 cup, 130g)
  • 4 garlic cloves, minced (2 Tbsp)
  • ½ cup sun-dried tomatoes, thinly sliced (packed in oil, 90g)
  • 2 Tbsp tomato paste

Lentils and Broth

  • 1 cup dry brown lentils, uncooked and rinsed (180g)
  • 3 cups vegetable broth (24oz.)
  • 1 tsp salt
  • ½ tsp black pepper, freshly cracked
  • 1½ tsp Italian seasoning

Creamy Finishers

  • 1 cup heavy cream, room temperature
  • ⅓ cup frozen spinach, thawed and pressed (80g)
  • ½ cup Parmesan cheese, grated (40g)

Instructions

  1. Gather Ingredients: Prepare and measure all ingredients as listed to ensure a smooth cooking process.
  2. Sauté Aromatics: Heat 1 tablespoon of sun-dried tomato oil in a large skillet over medium heat. Add the finely diced onions, minced garlic, and thinly sliced sun-dried tomatoes. Cook for 5 minutes, stirring occasionally, until the onions are translucent and fragrant.
  3. Add Tomato Paste: Mix in 2 tablespoons of tomato paste and continue cooking for about 1 minute to deepen the flavor and combine with the sautéed ingredients.
  4. Combine Lentils and Broth: Stir in 1 cup of brown lentils, 3 cups of vegetable broth, 1 teaspoon salt, ½ teaspoon freshly cracked black pepper, and 1½ teaspoons Italian seasoning. Bring the mixture to a boil.
  5. Simmer Lentils: Reduce heat to medium, cover the skillet with a lid, and let it simmer gently for 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  6. Incorporate Cream and Spinach: After 30 minutes, stir in 1 cup of room temperature heavy cream and ⅓ cup of thawed and pressed frozen spinach. Replace the lid and allow the mixture to simmer for an additional 5 minutes to meld the flavors and heat through.
  7. Check Doneness: Test the lentils; they should be tender with a slight bite (al dente), not mushy. If the skillet mixture is too dry, add a splash of vegetable broth or heavy cream to reach the desired creamy consistency.
  8. Add Cheese and Final Stir: Turn off the heat and stir in ½ cup grated Parmesan cheese until melted and incorporated, adding richness and depth to the dish.
  9. Serve: Dish out the creamy lentils warm. This dish pairs well with crusty bread or a fresh salad for a fulfilling meal.

Notes

  • Use brown lentils as they hold their shape well during cooking.
  • Make sure to press excess water out of the thawed spinach to avoid diluting the creaminess.
  • If you prefer a thicker consistency, cook uncovered for a few extra minutes after adding the cream.
  • This dish can be made dairy-free by substituting heavy cream and Parmesan with suitable vegan alternatives.
  • Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop with a splash of broth to restore creaminess.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Find it online: https://recipeteach.com/creamy-sun-dried-tomato-and-lentil-skillet-recipe/