These rich and creamy Marry Me lentils are simply divine - it's a one-pot recipe packed with sun-dried tomatoes, fresh basil, and warming spices for a comforting and delicious vegetarian twist on the classic Marry Me flavors. This recipe is ready in under 30 minutes and so good served with mashed potatoes, a side of crusty sourdough, or even enjoyed like a soup with a spoon!

I absolutely adore the Marry Me flavors - think a creamy sun-dried tomato sauce loaded with fresh basil, lemon juice, warming spices, and plenty of pecorino cheese. While a classic Marry Me recipe might use pasta or chicken, this vegetarian version uses nutty puy lentils - a twist on my popular bean versions of the recipe (my Marry Me beans are a must try!).

More recipes like this include my smoky chipotle lentils, these creamy butter beans, or this Tuscan butter bean stew.

Ingredient Notes

Here's what you'll need to make this delicious recipe, plus a few potential substitutions if you can't find something! The exact quantities and instructions are at the bottom of this page.

• Puy Lentils: These small, dark green lentils hold their shape well and absorb flavour beautifully. Black lentils also work perfectly - I would avoid using red lentils, though. You'll need precooked lentils for this recipe!
  
• Sun-Dried Tomatoes: Adds deep umami and richness - use the oil from the jar for extra flavour.
  
• Heavy Cream: For a silky sauce, heavy (double) cream is best. You could swap it with coconut cream or oat cream for a dairy-free version.
  
• Hard Cheese: Pecorino or Parmesan both work well, but I use a vegetarian-friendly Pecorino cheese.
  
• White Wine: Adds depth to the simple creamy sauce - sub with veggie stock + a splash of white wine vinegar if you prefer.
  
• Fresh Basil & Lemon: These final flourishes are a must for a fresh, bright contrast to the rich, creamy sauce.

Chef's Notes

• You can use pre-cooked lentils to save time, that's what I do! Either canned or packaged - I like using the Merchant Gourmet brand. If using dried lentils, cook them ahead of time according to package instructions then add them to the sauce when instructed.
  
• Want it spicy? Add a bit more cayenne or some red pepper flakes on top. Delicious!
  
• Try tossing this lentil mixture with cooked pasta or spooning it over creamy mashed potatoes for a really lovely comforting dish.

How To Make This Marry Me Lentils Recipe

The full ingredient quantities required and instructions are in the recipe card at the bottom of this page - here is a quick overview of making your Marry Me lentils!

1. Saute the Base 

Heat the oil from your sun-dried tomato jar in a pan over medium heat. Add the diced red onion and sun-dried tomatoes. Cook for 6-8 minutes, stirring occasionally, until the onion is soft and translucent.

2. Add Garlic & Spices

Stir in the minced garlic and cook for 1 more minute. Then add the tomato paste, smoked paprika, Italian seasoning, cayenne pepper, and salt and pepper. Cook everything for another 2-3 minutes, until the tomato paste darkens and the spices are fragrant.

Pour in the white wine to deglaze the pan, scraping up any bits stuck to the bottom.

3. Simmer the Lentils

Add the precooked puy lentils (I use the merchant gourmet sachet), veg stock, and cream. Stir and bring to a simmer. Let the lentils cook uncovered for 10-15 minutes, or until they are tender and the sauce has thickened.

Remove the pan from the heat and stir in the grated cheese. Finish with a squeeze of lemon juice and scatter over the fresh basil leaves.

Storage

These Marry Me Lentils keep in the fridge for up to 4 days in an airtight container. I actually think they taste even better the next day!

This dish can be frozen for up to 2 months, but the sauce's texture may vary slightly on thawing - reheat gently and add a splash of stock or cream as needed.

FAQs

Can I use other lentils?
You can substitute with green or brown lentils, though red lentils will break down more and result in a creamier, soupier dish, which I wouldn't recommend. Butter beans, cannellini beans, or chickpeas work well for the same sauce!

Is this dish spicy?
It has a mild heat from the cayenne, but you can easily adjust to your own preference.

Can I make this dairy-free?
Yes - use a plant-based cream (like oat or soy) and swap the cheese for a vegan hard cheese or nutritional yeast.