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overhead view of a bowl of marry me lentils topped with a slice of bread and basil.
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Marry Me Lentils

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!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian-inspired, Mediterranean
Servings: 5 servings
Calories: 296kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. 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.)
  2. 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.

Nutrition

Serving: 1of 5 servings | Calories: 296kcal | Carbohydrates: 35g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 530mg | Potassium: 624mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1336IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 6mg