There are some dishes that just feel like a warm hug in a bowl, and this Marry Me Lentils recipe is absolutely one of them. We’ve all heard of the viral ‘Marry Me Chicken’, a dish so supposedly delicious it could elicit a proposal. Well, I wanted to create something with that same decadent, impressive energy but using wholesome, protein-packed lentils. The result is a wonderfully creamy, savoury, and deeply satisfying meal that comes together in one pan. This is my go-to recipe when I need something quick but impressive.

What makes this dish so special is the rich, velvety sauce. We build layers of flavour starting with aromatic garlic and shallots, then add the umami depth of sun-dried tomatoes and a good-quality tomato purée. The lentils simmer away in a savoury vegetable broth until tender, and then we finish it all with a generous splash of double cream and a flurry of salty Parmesan cheese. The cream mellows the acidity of the tomatoes, creating a balanced, luxurious sauce that clings to every single lentil. It’s a brilliant recipe for those evenings when you want something that feels a bit special but doesn’t require hours in the kitchen.

This dish is a true celebration of humble ingredients elevated to something spectacular. It works beautifully for a cosy weeknight dinner, a healthy lunch prep for the week, or even as a main course for a casual dinner party. It’s hearty enough to satisfy meat-eaters and is a dream for vegetarians looking for a flavourful, high-protein meal. If you enjoy rich, creamy pasta dishes like my Garlic Parmesan Chicken Pasta Recipe, you are going to adore this lentil version.

Recipe Overview

This recipe transforms simple brown or green lentils into an elegant, creamy main dish. The flavour profile is rich and savoury, with sun-dried tomatoes providing a sweet, tangy intensity, balanced by the creaminess of the sauce and the salty bite of Parmesan. From my testing, I’ve found it’s crucial not to let the lentils boil too vigorously; a gentle simmer is key to ensuring they become tender without breaking down into mush, retaining a pleasant, subtle texture.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Marry Me Lentils Recipe

• Genuine Flavour: The taste is genuinely complex and satisfying. The sun-dried tomatoes release their concentrated flavour into the sauce, mingling with the earthy lentils, pungent garlic, and sharp Parmesan. The fresh basil at the end adds a final, fragrant lift.
• Ready in Under 40 Minutes: From chopping the shallots to serving, this entire meal comes together in about 35 minutes, making it ideal for a busy weeknight when you’re craving something substantial.
• Flexible Recipe: You can easily adapt this to what you have on hand. Wilt in a few large handfuls of fresh spinach at the end, add sautéed mushrooms for extra earthiness, or swap the basil for fresh parsley or thyme.
• Great for Cosy Dinners: This dish is wonderful for a relaxed evening at home. It’s comforting, filling, and feels far more indulgent than the effort required suggests. It always gets compliments when I make it for friends.
• Family Tested: This recipe is a huge hit in my house. My husband, who’s usually picky about meat-free meals, asked for seconds the first time I made it!

Marry Me Lentils

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, accessible ingredients to create something truly special. I always recommend using sun-dried tomatoes packed in oil, as the oil itself is infused with so much flavour and is perfect for sautéing the aromatics. I find that the Sacla’ brand offers a great texture and taste.

• 2 tbsp olive oil (or oil from the sun-dried tomato jar)
• 2 shallots, finely chopped
• 4 cloves garlic, minced
• 1 tbsp tomato purée
• 200g dried brown or green lentils, rinsed
• 800ml vegetable broth, hot
• 80g sun-dried tomatoes in oil, drained and roughly chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, for a little heat)
• 120ml double cream
• 50g Parmesan cheese, finely grated, plus extra for serving
• A large handful of fresh basil leaves, roughly torn
• Salt and freshly ground black pepper to taste

Sara’s Tip: Don’t skip rinsing your lentils! This removes any dust or debris and helps them cook more evenly. A quick rinse under cold water in a fine-mesh sieve is all it takes.

How to Make Marry Me Lentils

The process for this dish is straightforward and all happens in one pan, which is always a bonus. We build the flavours step by step, creating a rich base before letting the lentils simmer to perfection.

1. Sauté the Aromatics: Heat the olive oil (or sun-dried tomato oil) in a large, deep frying pan or skillet over a medium heat. Add the finely chopped shallots and cook for 3-4 minutes until they soften and become translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. Deepen the Flavour: Add the tomato purée to the pan. Stir it constantly and cook for about 1-2 minutes. What works best for me is to really let it sizzle and darken slightly; this technique, often called “blooming,” cooks out the raw taste and intensifies the rich tomato flavour.
3. Add the Lentils and Broth: Tip in the rinsed lentils, dried oregano, and optional red pepper flakes. Stir everything together to coat the lentils. Pour in the hot vegetable broth, give it a good stir, and bring the mixture to a gentle boil.
4. Simmer Gently: Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes. The goal is for the lentils to become tender but not mushy. Check them after 20 minutes; cooking time can vary slightly depending on the age and type of your lentils. Most of the liquid should be absorbed.
5. Create the Creamy Sauce: Once the lentils are cooked to your liking, remove the pan from the heat. Stir in the chopped sun-dried tomatoes. Pour in the double cream and add the grated Parmesan cheese. Stir gently until the cheese has melted and the sauce becomes creamy and luscious.
6. Finish and Serve: Season generously with salt and freshly ground black pepper to your taste. Finally, stir through the torn fresh basil leaves. Serve immediately in warm bowls with an extra grating of Parmesan cheese on top.

Tips From My Kitchen

• Temperature Control: Maintain a gentle simmer while the lentils cook. Boiling them too aggressively can cause them to split and turn mushy. A low, steady heat is your friend for achieving that perfect al dente texture.
• The Secret Step: Don’t rush cooking the tomato purée. I learned that allowing it to fry for a minute or two before adding the liquid makes a huge difference. It removes any tinniness and creates a much deeper, more rounded tomato base for the sauce.
• Make-Ahead: You can get a head start by chopping your shallots, garlic, and sun-dried tomatoes in advance. You can also cook the lentils up to the point before adding the cream and cheese. Let it cool, store it in the fridge, and then gently reheat on the stove, adding the cream and Parmesan just before serving.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The lentils will absorb more liquid as they sit, so you may need to add a splash of water or broth when reheating on the hob or in the microwave.

Equipment You’ll Need

• Large frying pan or skillet with a lid
• Sharp knife and cutting board
• Fine-mesh sieve for rinsing lentils
• Wooden spoon or spatula

Delicious Variations to Try

One of the best things about this recipe is how easily you can adapt it. Feel free to experiment with different additions to make it your own.

• Add Some Greens: For a nutritional boost, stir in a couple of big handfuls of fresh spinach or kale during the last 5 minutes of cooking. The greens will wilt down beautifully into the creamy sauce.
• Vegan Option: To make this dish vegan, simply swap the double cream for a plant-based alternative like full-fat coconut milk (from a tin) or a soy/oat cream. Replace the Parmesan with 2-3 tablespoons of nutritional yeast for that cheesy, savoury flavour.
• Mushroom Medley: For an even earthier flavour, sauté 200g of sliced cremini or chestnut mushrooms along with the shallots until they are golden brown and have released their moisture. This adds another lovely layer of texture and taste.

What to Serve With Marry Me Lentils

This dish is wonderfully self-contained, but a few simple accompaniments can round out the meal perfectly.

• Crusty Bread: A warm, crusty baguette or a slice of sourdough is essential for mopping up every last bit of that divine creamy sauce.
• A Simple Green Salad: The richness of the lentils is beautifully balanced by a simple salad of mixed greens, cucumber, and cherry tomatoes, dressed with a sharp lemon vinaigrette.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works well, as its acidity cuts through the creaminess of the dish.

Frequently Asked Questions

Marry Me Lentils

A rich and creamy vegetarian main course featuring tender lentils, sun-dried tomatoes, and Parmesan cheese in a luscious cream sauce. This comforting and elegant dish is easy to make and guaranteed to impress.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 495

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil or oil from the sun-dried tomato jar
• 2 shallots finely chopped
• 4 cloves garlic minced
• 1 tbsp tomato purée
• 200 g dried brown or green lentils rinsed
• 800 ml vegetable broth hot
• 80 g sun-dried tomatoes in oil drained and roughly chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes optional, for a little heat
• 120 ml double cream
• 50 g Parmesan cheese finely grated, plus extra for serving
• A large handful of fresh basil leaves roughly torn
• Salt and freshly ground black pepper to taste

Method

 

1. Sauté the Aromatics: Heat the olive oil (or sun-dried tomato oil) in a large, deep frying pan or skillet over a medium heat. Add the finely chopped shallots and cook for 3-4 minutes until they soften and become translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. Deepen the Flavour: Add the tomato purée to the pan. Stir it constantly and cook for about 1-2 minutes. What works best for me is to really let it sizzle and darken slightly; this technique, often called "blooming," cooks out the raw taste and intensifies the rich tomato flavour.
3. Add the Lentils and Broth: Tip in the rinsed lentils, dried oregano, and optional red pepper flakes. Stir everything together to coat the lentils. Pour in the hot vegetable broth, give it a good stir, and bring the mixture to a gentle boil.
4. Simmer Gently: Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes. The goal is for the lentils to become tender but not mushy. Check them after 20 minutes; cooking time can vary slightly depending on the age and type of your lentils. Most of the liquid should be absorbed.
5. Create the Creamy Sauce: Once the lentils are cooked to your liking, remove the pan from the heat. Stir in the chopped sun-dried tomatoes. Pour in the double cream and add the grated Parmesan cheese. Stir gently until the cheese has melted and the sauce becomes creamy and luscious.
6. Finish and Serve: Season generously with salt and freshly ground black pepper to your taste. Finally, stir through the torn fresh basil leaves. Serve immediately in warm bowls with an extra grating of Parmesan cheese on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with crusty bread to soak up the delicious creamy sauce.

I really hope you give this Marry Me Lentils recipe a try. It’s a dish that proves vegetarian cooking can be every bit as decadent, satisfying, and impressive as its meaty counterparts. It’s a true staple in my kitchen, and I have a feeling it might become one in yours too. If you do make it, please drop a comment below and let me know how it turned out. Happy cooking! – Sara