Name: Best Lentils Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: Oil reserved from a jar of sun-dried tomatoes – a few tablespoons for cooking; 1 cup dry lentils (black, brown, or green) — yields about 2½ cups cooked, or 2 cans lentils, drained and rinsed; 1 small red onion, finely chopped; 6 garlic cloves, smashed or finely minced; ½ cup sun-dried tomatoes, roughly chopped; 2 teaspoons fennel seeds, lightly crushed; 1 tablespoon Italian seasoning; 1 teaspoon smoked paprika; 3 tablespoons tomato paste; 2 cups (480 ml) vegetable stock; ¾ cup (180 ml) heavy cream (double cream); 1 cup (about 100 g) finely grated Parmesan, pecorino, or other hard Italian cheese; 1 small bunch fresh basil, chopped; Lemon wedges, to serve

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Introduction

This best lentils recipe brings together hearty lentils with rich sun-dried tomato oil and aromatic spices for a comforting, flavorful dish. Creamy and cheesy, it’s perfect for a satisfying meal any day of the week.

A close-up of a white bowl filled with thick lentil soup that has a creamy orange base dotted with small dark lentils and chunks of red tomatoes, topped with fresh green basil leaves on the surface and a lemon wedge resting on the rim. A wooden spoon is stirring the soup, showing the creamy texture and mix of colors. The bowl is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oil reserved from a jar of sun-dried tomatoes (a few tablespoons for cooking)
1 cup dry lentils (black, brown, or green) — yields about 2½ cups cooked, or 2 cans lentils, drained and rinsed
1 small red onion, finely chopped
6 garlic cloves, smashed or finely minced
2 teaspoons fennel seeds, lightly crushed
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
3 tablespoons tomato paste
½ cup sun-dried tomatoes, roughly chopped
2 cups (480 ml) vegetable stock
¾ cup (180 ml) heavy cream (double cream)
1 cup (about 100 g) finely grated Parmesan, pecorino, or other hard Italian cheese
1 small bunch fresh basil, chopped
Lemon wedges, to serve

Instructions

Step 1: Warm a large, deep skillet over medium-low heat and add a few tablespoons of the sun-dried tomato oil. Sauté the chopped onion until soft and translucent.
Step 2: Add the garlic and cook for about 30 seconds until fragrant.
Step 3: Stir in the crushed fennel seeds, then quickly add a little extra oil if needed, followed by the smoked paprika and Italian seasoning. Keep the heat moderate to bloom the spices without burning them.
Step 4: Mix in the tomato paste and chopped sun-dried tomatoes, cooking briefly so they soften and merge with the aromatics. Remove the pan from the heat while you prepare the next steps.
Step 5: Return the pan to the stove, add the drained lentils, and pour in the vegetable stock. Bring to a gentle simmer, cover for most of the 10-minute simmer, then uncover for the last 1–2 minutes to let the sauce reduce slightly and the lentils absorb flavor.
Step 6: Reduce the heat to low and stir in the heavy cream and grated cheese until the cheese melts and the sauce becomes glossy and smooth.
Step 7: Fold in the chopped basil. Keep the pan over very low heat so the sauce stays warm and silky, avoiding boiling.
Step 8: Let the pan sit covered for 5 minutes to allow the sauce to thicken slightly. Give everything one final stir and serve with lemon wedges for a bright squeeze at the table.

Tips & Variations

For a dairy-free version, substitute the heavy cream and cheese with coconut cream and a vegan Parmesan alternative.
If you prefer a spicier dish, add a pinch of chili flakes along with the smoked paprika.
Using canned lentils saves time, but cooking dry lentils fresh enhances flavor and texture.
Fresh herbs like parsley or thyme can be used in place of basil for a different aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, stirring occasionally and adding a splash of water or stock if the sauce thickens too much.

How to Serve

A close-up of a creamy lentil curry in a white pot with a red handle, filled with layers of small brown lentils mixed in a rich orange sauce with visible swirls of cream on top. Scattered throughout the curry are pieces of red sun-dried tomatoes and fresh green spinach leaves, creating spots of color contrast. The pot rests on a white marbled surface with a white cloth partly visible underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, black, brown, or green lentils all work well. Avoid red lentils as they tend to become mushy when cooked.

What can I substitute for sun-dried tomato oil?

If you don’t have sun-dried tomato oil, use olive oil and add a bit more chopped sun-dried tomatoes for flavor.