Marry Me Lentils

These Marry Me lentils might just become your new favorite cozy dinner. Green lentils simmer in a Tuscan-inspired sauce infused with garlic, sun-dried tomatoes, and plenty of dried herbs, then get finished with a splash of cream for a rich, creamy consistency! Savory, seriously comforting, and ready in about 40 minutes.

📝 Ingredients

• 1 cup dry green lentils
• 4 cup water
• 2 tbsp oil from the sun-dried tomatoes jar
• 1 tbsp vegan butter
• 5 cloves of garlic ((minced))
• 1/2 cup chopped sun-dried tomatoes ((patted dry to remove excess oil))
• 1 and 1/2 tbsp tomato paste
• 3/4 tsp dried thyme
• 3/4 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 and 1/8 tsp salt
• 1 cup vegetable broth
• 1/2 cup plant-based cream ((Such as soy or cashew cream))
• 1 cup packed spinach

👨‍🍳 Instructions

1. 1Cook the lentils. Rinse the lentils and drain them. Transfer them to a deep saucepan and cover with 4 cups of water. Bring to a boil, then reduce to a simmer and cook them partially covered for 18-22 minutes, or until tender.Drain them using a colander and set aside.
2. 2Sauté the garlic. Heat the butter and oil from the sun-dried tomatoes jar in a deep skillet over medium heat. Once hot, add the minced garlic and sauté for 1-2 minutes.
3. 3Add the sun-dried tomatoes. Next, add the chopped sun-dried tomatoes, tomato paste, dried thyme, onion powder, dried oregano, red pepper flakes, and salt. Stir well and sauté for about 30 seconds.
4. 4Combine everything. Add the drained, cooked lentils, vegetable broth, plant-based cream, and spinach. Simmer for 5 minutes, stirring regularly, until the sauce has thickened. Note: You can adjust the cooking time to your preference, depending on how thick you want the sauce to be.
5. 5Serve with crusty bread, Jasmine rice, or a green salad! You can store these Marry Me lentils for up to 5 days in the refrigerator.