Marry Me Lentils
These Marry Me lentils might just become your new favorite cozy dinner. Green lentils simmer in a Tuscan-inspired sauce infused with garlic, sun-dried tomatoes, and plenty of dried herbs, then get finished with a splash of cream for a rich, creamy consistency! Savory, seriously comforting, and ready in about 40 minutes.
Ingredients
- 1 cup (225 g) dry green lentils
- 4 cup (960 ml) water
- 2 tbsp (30 ml) oil from the sun-dried tomatoes jar
- 1 tbsp (14 g) vegan butter
- 5 cloves of garlic (minced)
- 1/2 cup (60 g) chopped sun-dried tomatoes (patted dry to remove excess oil)
- 1 and 1/2 tbsp tomato paste
- 3/4 tsp dried thyme
- 3/4 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/4 and 1/8 tsp salt
- 1 cup (240 ml) vegetable broth
- 1/2 cup (120 ml) plant-based cream (Such as soy or cashew cream)
- 1 cup (30 g) packed spinach
Instructions
- Cook the lentils. Rinse the lentils and drain them. Transfer them to a deep saucepan and cover with 4 cups of water. Bring to a boil, then reduce to a simmer and cook them partially covered for 18-22 minutes, or until tender.Drain them using a colander and set aside.
- Sauté the garlic. Heat the butter and oil from the sun-dried tomatoes jar in a deep skillet over medium heat. Once hot, add the minced garlic and sauté for 1-2 minutes.
- Add the sun-dried tomatoes. Next, add the chopped sun-dried tomatoes, tomato paste, dried thyme, onion powder, dried oregano, red pepper flakes, and salt. Stir well and sauté for about 30 seconds.
- Combine everything. Add the drained, cooked lentils, vegetable broth, plant-based cream, and spinach. Simmer for 5 minutes, stirring regularly, until the sauce has thickened. Note: You can adjust the cooking time to your preference, depending on how thick you want the sauce to be.
- Serve with crusty bread, Jasmine rice, or a green salad! You can store these Marry Me lentils for up to 5 days in the refrigerator.
Notes
Don't overcook the lentils. Depending on the type of lentils you use, you may have to slightly adjust the cooking time. Read the package instructions and check the texture of the lentils toward the end of the cooking time. You want them tender but still holding their shape.
Adjust the saltiness. Since some vegetable broths are saltier than others, you'll have to adjust the saltiness. I suggest starting with just 1/4 teaspoon of salt and adding more after tasting.
Turn it into a soup. If you prefer a soupier consistency, cook 3/4 cup of lentils instead of 1 cup.
Make a big batch. If you want to have leftovers for a few days, you can easily double this recipe. Simmer the lentils and the sauce in a large pot or Dutch oven instead of a skillet.
Nutrition
Serving: 1 serving | Calories: 460 kcal | Carbohydrates: 48 g | Protein: 19 g | Fat: 22 g | Saturated Fat: 5 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 9 g | Trans Fat: 1 g | Sodium: 762 mg | Potassium: 1053 mg | Fiber: 21 g | Sugar: 4 g | Vitamin A: 1546 IU | Vitamin C: 27 mg | Calcium: 68 mg | Iron: 6 mg
