Creamy Lentils Dish (Print Version)

# Ingredients:

→ Lentils & Base

01 - 1 small red onion, chopped into tiny pieces
02 - 6 garlic cloves, smashed
03 - 1 cup dry green, black, or brown lentils. Alternatively, use 2 cans drained and rinsed or 2.5 cups cooked lentils.
04 - Oil from sundried tomatoes, used for frying

→ Spices & Aromatics

05 - 1 tbsp Italian herb mix
06 - 2 tsp crushed fennel seeds
07 - 3 tbsp concentrated tomato paste
08 - ½ cup sundried tomatoes, diced up
09 - 1 tsp smoky paprika powder

→ Liquids & Finishing

10 - ¾ cup (180 ml) double or heavy cream
11 - 2 cups (480 ml) vegetable broth
12 - Small bunch of fresh basil, chopped
13 - 1 cup (100 g) grated parmesan, pecorino, or similar hard cheese
14 - Lemon slices for serving

# Instructions:

01 - If you're using dried lentils, get them cooking first. For stovetop: simmer 1 cup of lentils in 3.5 cups lightly salted water for around 20 minutes until tender but firm. If using an Instant Pot: add 1.75 cups water and 1 cup lentils, then cook on HIGH for 9 minutes and let sit for 10 minutes for a natural release.
02 - In a deep pan, warm up some of the oil from your sundried tomato jar over medium-low heat. Toss in the onion until it softens. Following this, add the garlic and cook just a little longer until the smell is lovely.
03 - Throw in crushed fennel seeds and wait until they release their aroma. Add in a bit more sundried tomato oil and stir through smoked paprika and the Italian seasoning. Keep the heat low and stir gently so nothing burns.
04 - Stir the diced sundried tomatoes into the pan with the spices and add the tomato paste. Combine well until everything is coated. Remove from heat while getting the lentils ready.
05 - Take the cooked lentils or drained canned lentils and rinse them under cool water until clean. A fine mesh sieve works best to make sure no extra debris or cooking water stays on them.
06 - Place the pan back on medium heat and add the rinsed lentils. Pour in the vegetable broth, cover, and let simmer for roughly 10 minutes. For the last couple minutes, remove the lid so the sauce thickens up nicely.
07 - Turn the heat to low and stir through the cream, grated cheese, and fresh basil leaves. Keep mixing until the cheese melts, and the basil softens into the sauce.
08 - Cover the pan and let everything sit for a few minutes, allowing the sauce to thicken fully. Mix one last time and serve it up with lemon wedges to squeeze on top. You can scoop it with bread, pour it over rice, or pile it onto roasted sweet potatoes!

# Notes:

01 - Rich and creamy lentil sauce made with a trendy sundried tomato twist! It's bursting with flavor and feels indulgent.
02 - Green, brown, or puy lentils work just as well as black lentils, which have a velvety bite.
03 - An excellent option for a vegetarian main or a filling side dish.

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