Marry Me Lentils
These Marry Me Lentils are packed with SO MUCH flavor and come together in just 20 minutes for a simple weeknight meal! It's cooked ALL in one big skillet and is packed with protein for such a simple vegetarian meal.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic finely minced
- 1 cup vegetable broth
- 1 cup heavy cream
- ½ cup parmesan cheese grated, plus more for serving
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup sun-dried tomatoes chopped
- 2 tablespoons tomato paste
- 2 cans cooked lentils drained (about 30oz of cooked lentils)
- 1 tablespoon of chopped fresh herbs
Instructions
- Heat a large nonstick skillet over medium heat and add in the olive oil. Once oil is hot, add in the garlic and saute for 2 minutes or until it’s fragrant. Add the veggie broth and deglaze the pan.
- Adjust the heat to medium-low, and add the lentils, heavy cream and the parmesan cheese to the skillet. Allow the sauce to come to a low simmer for about 3 minutes, then add in the butter, chili flakes, thyme, and oregano.
- Add the sun-dried tomatoes, tomato paste, and season to taste with salt and pepper and let the sauce simmer and thicken for a few more minutes. Serve as is or with crusty bread. Garnish with a sprinkle of fresh herbs such as basil or parsley. ENJOY!
Notes
Storage - Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth or cream if the sauce has thickened too much.
Nutrition
Calories: 617kcal | Carbohydrates: 53g | Protein: 27g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 538mg | Potassium: 1271mg | Fiber: 19g | Sugar: 11g | Vitamin A: 1648IU | Vitamin C: 10mg | Calcium: 251mg | Iron: 9mg
