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Best Lentils Recipe

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★★★★★

4.8 from 65 reviews

This Best Lentils Recipe features tender lentils simmered in a rich, creamy tomato-based sauce infused with sun-dried tomato oil, aromatic spices, fresh basil, and Parmesan cheese. Easy to prepare on the stovetop, it’s a comforting and flavorful dish perfect as a hearty vegetarian main or a satisfying side.

Ingredients

Scale

Base 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

Vegetables and Aromatics

  • 1 small red onion, finely chopped
  • 6 garlic cloves, smashed or finely minced
  • ½ cup sun-dried tomatoes, roughly chopped

Spices and Seasonings

  • 2 teaspoons fennel seeds, lightly crushed
  • 1 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 3 tablespoons tomato paste

Liquids and Dairy

  • 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

Finishing Touches

  • 1 small bunch fresh basil, chopped
  • Lemon wedges, to serve

Instructions

  1. Heat and Sauté Aromatics: Warm a large, deep skillet over medium-low heat and add a few tablespoons of sun-dried tomato oil. Sauté the finely chopped red onion until it becomes soft and translucent. Add the garlic and cook for about 30 seconds until fragrant.
  2. Add Spices: Stir in the crushed fennel seeds. If needed, add a little extra oil, then add the smoked paprika and Italian seasoning. Cook over moderate heat to allow the spices to bloom without burning.
  3. Add Tomato Components: Mix in the tomato paste and the chopped sun-dried tomatoes. Cook briefly so that they soften and blend with the aromatics. Remove the pan from the heat briefly to prep the next steps.
  4. Add Lentils and Stock, Simmer: Return the pan to the stove, add the drained lentils, and pour in the vegetable stock. Bring the mixture to a gentle simmer. Cover the pan 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 the flavors.
  5. Add Cream and Cheese: Reduce heat to low. Stir in the heavy cream and grated cheese until the cheese melts and the sauce turns glossy and smooth.
  6. Finish and Fold in Basil: Mix in the chopped fresh basil. Keep the pan over very low heat to maintain warmth without boiling, ensuring the sauce remains silky.
  7. Rest the Dish: Let the pan sit covered for 5 minutes so the sauce thickens slightly. Give everything one final stir.
  8. Serve: Serve hot with lemon wedges on the side for squeezing over, adding a bright, fresh contrast to the creamy lentils.

Notes

  • You can substitute canned lentils if short on time; just drain and rinse them well.
  • Adjust the amount of smoked paprika and fennel seeds to your taste for smokiness and flavor intensity.
  • The lemon wedges add a nice acidic balance; don’t skip them!
  • Use freshly grated Parmesan or pecorino for the best melting texture and flavor.
  • This dish pairs well with crusty bread or a fresh green salad.

Keywords: lentils recipe, creamy lentils, sun-dried tomato lentils, Italian lentils, vegetarian lentils, easy lentil dish, stovetop lentils

Find it online: https://chefmilacook.com/best-lentils-recipe/