Description
A rich and flavorful creamy lentil dish infused with sundried tomatoes, fennel, smoked paprika, and Italian herbs, perfect for a comforting vegetarian main course.
Ingredients
Scale
Main Ingredients
- oil from a jar of sundried tomatoes, for cooking
- 1 cup dry black, brown or green lentils (2.5 cups cooked or 2 cans drained and rinsed)
- 1 small red onion, finely diced
- 6 cloves garlic, crushed
- 2 tsp fennel seeds, crushed
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- 3 tbsp tomato paste
- ½ cup sun dried tomatoes, chopped
- 2 cups (480 ml) vegetable stock
- ¾ cup (180 ml) heavy (double) cream
- 1 cup (100 g) parmesan, pecorino or Italian hard cheese
- 1 bunch basil, chopped
- lemon wedges, for squeezing
Instructions
- Cook the Lentils: If using dry lentils, cook them first. For stovetop, simmer 1 cup dry lentils in 3.5 cups salted water for 20 minutes until soft but still slightly firm. If using an Instant Pot, cook 1 cup lentils with 1.75 cups salted water on HIGH for 9 minutes and natural release for 10 minutes.
- Sauté Aromatics: Heat a few tablespoons of sundried tomato oil in a large deep-sided sauté pan over low-medium heat. Add the finely diced onion and cook until soft. Add the crushed garlic and sauté for about 30 seconds until fragrant.
- Add Spices: Add crushed fennel seeds and sauté until fragrant. Quickly add extra oil, smoked paprika, and Italian seasoning. Stir for a few moments on low heat to release flavors but avoid burning the spices.
- Incorporate Tomato Paste and Sundried Tomatoes: Stir in tomato paste and chopped sundried tomatoes. Cook until they’re fully incorporated and mixed well with the aromatics and spices. Turn off heat and set aside.
- Prepare Lentils: Drain cooked lentils using a fine sieve. Rinse them under running water until clear to remove any cooking residue that might darken the sauce.
- Combine Lentils and Sauce: Return the pan to heat, add the drained lentils, and mix them through the sautéed tomato mixture.
- Simmer with Vegetable Stock: Pour in 2 cups vegetable stock, cover the pan, and let simmer for 8 minutes. Uncover and simmer for another 2 minutes to thicken the sauce as lentils absorb the liquid.
- Add Cream, Cheese, and Basil: Reduce heat to very low. Stir in heavy cream, grated parmesan (or pecorino/Italian hard cheese), and chopped basil. Continue stirring until the cheese melts and the basil wilts into the sauce.
- Rest and Serve: Cover and let the dish sit for 5 minutes to thicken further. Stir gently, then serve with lemon wedges for squeezing over the top.
Notes
- Use a fine sieve to drain lentils preventing loss of smaller lentils.
- If vegan, substitute heavy cream and cheese with coconut cream and vegan cheese alternatives.
- The oil from sundried tomatoes adds flavorful depth; do not substitute with plain oil without adding sundried tomatoes.
- If using canned lentils, reduce cooking time as they are already cooked; add directly to sauté mixture and proceed with simmering.
- Lemon wedges add brightness; adjusting acidity to your taste enhances the overall flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 45 mg
