Black lentils swim in a creamy, dreamy Tuscan-inspired sun-dried tomato sauce in this vegan Marry Me Lentils recipe. Serve this easy vegan dinner over rice, pasta, or a baked sweet potato, or scoop it up with crusty bread!
Marry Me recipes have taken over the internet AND my kitchen! I’m obsessed with my Vegan Marry Me Pasta, my Marry Me Chickpeas, and my Marry Me Gnocchi Soup.
I think I could eat these Vegan Marry Me Lentils almost every day. It’s the coziest one-pan dinner, with tender lentils simmered in a rich and creamy sun-dried tomato sauce. And all that plant protein on a budget? Yes, please!
Lentils are one of my favorite ingredients when I want a filling dinner and meaty textures without over-spending on fake meats. Personally, I love using black lentils here because of their firm and chewy texture, but green or brown lentils work like a charm, too.
If you’re looking for more fun ways to use lentils, check out my list of 15 Amazing Vegan Lentil Recipes before you go!
Why you’ll love marry me lentils
- Creamy, dreamy Tuscan flavor – Lentils swap in for meat in this marry me chicken recipe dupe, giving you all the rich, sun-dried tomato goodness without any dairy or meat.
- One-pan and budget-friendly – This cozy meal is made with simple, affordable ingredients in just one skillet. No fake vegan meats or expensive creamers needed!
- Versatile protein-packed dinner – When I’m not scooping the lentils right out of the pan with a piece of my Dutch Oven Bread, I’m spooning them over pasta, rice, quinoa, or a sweet potato.
How to make marry me lentils
Find the complete recipe with measurements in the recipe card below.
Boil the lentils in water until they’re tender. Drain and rinse them under cold water.
Time-saving tip
Dry lentils are a great cost-saving ingredient, even though they take some time to cook through. To save on time, cook the lentils 1 or 2 days ahead and store them (covered) in the fridge.
Saute the garlic in a large pan until fragrant. Stir in the sun-dried tomatoes, herbs, and seasonings.
Next, add the cooked lentils, vegetable broth, tomato paste, cashew cream, and spinach. Simmer until the spinach is wilted.
Take the pan off the heat and stir in the basil and vegan parmesan.
Serve in bowls with crusty bread for scooping. Enjoy!
Frequently asked questions
Black lentils (or beluga lentils or caviar lentils) are the best, but brown and green lentils work, too! All three hold their shape well and have a mouthwatering chewy-soft texture. I don’t recommend using red lentils, though. They just melt right into the sauce, making this feel more like a soup or stew.
Yes, but I’d suggest rinsing them under running water before stirring them into the marry me sauce.
If the cashew cream didn’t make the sauce thick and luscious (or you used a thinner plant milk, like cashew milk), keep simmering until the liquid reduces. Or use a little cornstarch slurry.
Nope! You can replace it with another vegan creamer (I like Ripple’s Half and Half) or a can of full-fat coconut milk.
Once cool, transfer the leftovers to an airtight container and store them in the fridge for up to 5 days or in the freezer for about 2 months. Thaw the leftovers, then reheat in the microwave or in a saucepan.
Marry Me Lentils
Ingredients
- 1 cup dried black lentils or green/brown*
- 4 cups water
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped small
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup Cashew Cream or coconut milk or other cream*
- 2 cups baby spinach sliced
- 1/4 cup fresh sliced or chopped basil
- 1/2 cup grated vegan parmesan cheese optional
Instructions
- Add the uncooked lentils and water to a medium pot and bring to a boil. Once boiling, lower the heat and simmer for 15-20 minutes, until tender. Drain and rinse under cold water so they stop cooking. Set aside.
- In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, until fragrant.
- Stir in the sun-dried tomatoes, dried oregano, red chili flakes, salt, and black pepper. Cook for 1 minute, stirring.
- Now add the cooked lentils, vegetable broth, tomato paste, Cashew Cream (or other cream), and spinach. Stir well and bring to a gentle simmer. Cook for about 5 minutes, until warm and the spinach has wilted.
- Taste; add more salt, pepper, or red chili flakes, as desired.
- Remove from heat and stir in the fresh chopped basil and grated parmesan, if using. Serve immediately with crusty bread, or on cooked rice, pasta, or even a baked sweet potato. Enjoy!
Notes
- Black lentils are my favorite lentil to use here! They hold their shape well. If needed, you can use brown or green cooked lentils. Even canned lentils work (just drain and rinse them well first.)
- Cashew Cream is my favorite option for cream, but you may also use full fat coconut milk or another store bought vegan cream. Unsweetened almond or cashew milk works for a lower fat option.
