Name: Creamy Marry Me Lentils
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 Tbsp sundried tomato oil from jar ($0.00*); ½ onion (small dice, (1 cup, 130g) $0.25); 4 garlic cloves (minced, (2 Tbsp) $0.24); ½ cup sun-dried tomatoes (thinly sliced, (packed in oil, 90g) $1.97); 2 Tbsp tomato paste ($0.16); 1 cup dry brown lentils (uncooked & rinsed, (180g) $0.76); 3 cups vegetable broth (24oz., $0.39**); 1 tsp salt ($0.04); ½ tsp black pepper (freshly cracked, $0.08); 1½ tsp Italian seasoning ($0.30); 1 cup heavy cream (room temperature, $1.24); ⅓ cup frozen spinach (thawed and pressed, (80g) $0.30***); ½ cup Parmesan cheese (grated, (40g) $0.96)

Creamy Marry Me Lentils

This Creamy Marry Me Lentils recipe is an easy vegetarian dinner made with brown lentils, cream, spinach, Parmesan, and sundried tomatoes!

55 min total 10 min prep 45 min cook 4 523 cal

Instructions

Tap a step to mark it done

1 Gather and prepare all ingredients.
2 In a large skillet over medium heat, add the sun-dried tomato oil, onions, garlic, and sun-dried tomatoes. Sauté for 5 minutes until the onions are translucent, stirring occasionally.
3 Add the tomato paste and continue cooking for about 1 minute.
4 Stir in the lentils, vegetable broth, salt, pepper, and Italian seasoning. Bring the pot to a boil, then reduce to a medium simmer. Place a lid on top and cook for 30 minutes. Be sure to check and stir occasionally.
5 After 30 minutes, add the room temperature heavy cream and thawed frozen spinach. Place the lid back on and continue simmering for about 5 minutes.
6 Check on the doneness of the lentils****. They'll still have the slightest bite. You don't want them to be mushy. If the skillet is getting dry, add a splash of vegetable broth or heavy cream and continue cooking until al dente. Once cooked, turn off the heat and stir in the Parmesan.