If you’re searching for a weeknight dinner that’s hearty, plant-based, and absolutely unforgettable, creamy Marry Me Lentils are about to sweep you off your feet! This dish is irresistibly rich and cozy, thanks to lentils simmered in fragrant spices, coconut milk, and vibrant sun-dried tomatoes. Creamy Marry Me Lentils are easy enough for busy nights, yet special enough to serve for company. Each bite is lush and full of flavor, guaranteed to win over everyone at your table—vegan or not!
Ingredients You’ll Need
The magic of this recipe lies in its trio of simple, wholesome ingredients and a flair for flavor. Each item on this list plays a crucial role, working together to deliver creamy texture, just the right amount of spice, and that unmistakable Mediterranean-inspired color.
- Olive oil: A flavorful base for sautéing aromatics, adding heart-healthy richness to the lentils.
- Yellow onion: Sweetness and depth of flavor develops as it’s gently sautéed.
- Garlic: Brings that unmistakable aromatic punch and warmth to the entire dish.
- Dried oregano: Herbs add a savory, Mediterranean note that really shines through.
- Red pepper flakes: Lends a subtle, friendly heat—feel free to adjust for your preferred spice level!
- Paprika: Adds mild warmth and a gorgeous reddish color.
- Salt: Essential for balancing and amplifying all those delicious flavors.
- Black pepper: Rounds out the spices with a robust, peppery kick.
- Tomato paste: Adds savory depth, umami, and intensifies the color.
- Dried brown or green lentils: Hearty, protein-rich, and their toothsome bite holds up beautifully in this creamy sauce.
- Vegetable broth: Imparts full-bodied flavor while tenderizing the lentils perfectly.
- Full-fat coconut milk: The secret to supreme creaminess, with a hint of exotic sweetness—don’t skip it!
- Sun-dried tomatoes: Offers chewy, intensely tangy bites that make the dish pop.
- Nutritional yeast (optional): For a subtle cheesy flavor and an extra boost of B vitamins.
- Lemon juice: A pop of brightness that ties everything together right at the end.
- Fresh basil or parsley (for garnish): Sprinkled over the top, herbs make every spoonful feel fresh and vibrant.
How to Make Creamy Marry Me Lentils
Step 1: Sauté Your Aromatics
Start by heating the olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and let it soften, stirring occasionally, about three to four minutes. This is your foundation—give the onions time to mellow, become translucent, and provide that wonderful savory-sweet backdrop for the rest of your creamy Marry Me Lentils.
Step 2: Layer in Spices and Tomato Paste
Add the minced garlic, dried oregano, red pepper flakes, paprika, salt, and black pepper to the pan. Sauté for just about a minute, until everything becomes super fragrant and the spices are dancing in the oil. Stir in the tomato paste and cook it out for another minute—this deepens its flavor, giving you a glorious, rich base.
Step 3: Add Lentils and Broth
Rinse your brown or green lentils well under cool water, then add them directly to the pan. Pour in the vegetable broth and give everything a solid stir. The lentils will slowly drink up all this flavor as they simmer, so bring the mixture to a boil, then reduce the heat to low, cover, and let cook for 25 to 30 minutes. You want the lentils to be tender but not mushy, and most of the broth should be absorbed.
Step 4: Stir in Creamy Goodness
Once the lentils have reached peak tenderness, it’s time to bring this dish into the creamy Marry Me Lentils territory you’ve been waiting for. Add in the full-fat coconut milk, chopped sun-dried tomatoes, and nutritional yeast if you’re using it. Let everything simmer uncovered for another five to ten minutes, so the sauce thickens and the flavors meld together beautifully.
Step 5: Finish with Lemon and Herbs
Turn off the heat and stir in the fresh lemon juice. This is that magical bright note that lifts everything up. Spoon your creamy Marry Me Lentils into bowls, then scatter with fresh basil or parsley. The green flecks look gorgeous, and the fresh herbs truly make the dish sing.
How to Serve Creamy Marry Me Lentils
Garnishes
Lean in to freshness with a generous handful of chopped basil or parsley right over the top. A twist of cracked black pepper or a sprinkle of extra nutritional yeast can add delightful texture and flavor. For extra richness, swirl in a dollop of vegan butter just before serving your creamy Marry Me Lentils.
Side Dishes
This creamy Marry Me Lentils recipe shines when spooned over warm rice, fluffy quinoa, or classic mashed potatoes. For a more rustic feel, serve it with a hunk of crusty bread—perfect for mopping up every last drop! A crisp, leafy salad dressed with lemon vinaigrette complements the creamy texture beautifully.
Creative Ways to Present
Turn creamy Marry Me Lentils into a showstopper by serving in hollowed-out roasted bell peppers or nestled in baked sweet potato halves. They’re fantastic as a savory dip with pita chips, too. Or, make an impressive dinner spread by pairing with roasted seasonal vegetables for a hearty, colorful plate.
Make Ahead and Storage
Storing Leftovers
Creamy Marry Me Lentils make perfect leftovers—store any extras in an airtight container in the refrigerator for up to four days. The flavors deepen wonderfully overnight, so tomorrow’s lunch might even outshine tonight’s dinner!
Freezing
Want to batch-cook for future cravings? Let your creamy Marry Me Lentils cool completely, then portion into freezer-safe containers. They’ll keep well in the freezer for up to three months. Just remember to leave a little space at the top of the container for expansion.
Reheating
Gently reheat your creamy Marry Me Lentils on the stovetop over low heat, stirring often and adding a splash of vegetable broth or coconut milk if the mixture has thickened up in the fridge. You can also microwave individual portions until steaming; just give them a quick stir halfway through.
FAQs
Can I use red lentils instead of brown or green?
Red lentils cook much faster and tend to break down into a pureed consistency. For the signature texture and “bite” of creamy Marry Me Lentils, brown or green lentils are highly recommended.
Is the coconut flavor strong in this dish?
Full-fat coconut milk makes the lentils luscious and creamy, but the spices and sun-dried tomatoes take center stage. Most folks only notice a subtle sweetness, not a pronounced coconut flavor.
Can I make creamy Marry Me Lentils without nutritional yeast?
Absolutely! Nutritional yeast is optional for a hint of cheesy flavor, but your lentils will still be plenty creamy and flavorful without it.
How spicy are these lentils?
The level of spice is mild to moderate, thanks to the red pepper flakes. If you’re sensitive to heat, simply use less, or omit them altogether for a milder creamy Marry Me Lentils experience.
What protein can I add for a heartier meal?
Lentils already pack a protein punch, but you could stir in sautéed mushrooms, wilted spinach, or serve with pan-seared tofu for an extra-filling dinner.
Final Thoughts
If you’re craving soul-soothing comfort food with a nourishing twist, creamy Marry Me Lentils should be right at the top of your to-cook list. Their velvety, flavor-packed sauce and hearty texture are nothing short of magical. Give them a try this week—it might just be love at first bite!
Print
Creamy Marry Me Lentils Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Creamy Marry Me Lentils is a delicious and hearty vegan dish with a creamy coconut milk base, earthy lentils, and a hint of tangy sun-dried tomatoes. This Mediterranean-inspired recipe is easy to make and perfect for a comforting plant-based dinner.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 cup dried brown or green lentils (rinsed)
- 2 1/2 cups vegetable broth
- 1/2 cup canned coconut milk (full-fat)
- 1/4 cup sun-dried tomatoes (chopped)
- 1 tablespoon nutritional yeast (optional)
- 1 tablespoon lemon juice
Garnish:
- Chopped fresh basil or parsley
Instructions
- Sauté Aromatics: Heat olive oil in a skillet, sauté onion until soft, add garlic, oregano, red pepper flakes, paprika, salt, and black pepper.
- Cook Lentils: Stir in tomato paste, then add lentils and vegetable broth. Simmer until lentils are tender.
- Add Creaminess: Stir in coconut milk, sun-dried tomatoes, and nutritional yeast. Simmer until creamy.
- Finish and Serve: Remove from heat, stir in lemon juice. Garnish with fresh herbs and serve warm.
Notes
- Serve over rice, quinoa, mashed potatoes, or with crusty bread.
- For a richer flavor, stir in a tablespoon of vegan butter at the end.
- Leftovers keep well and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 13 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
