Creamy Lentils
This Creamy Marry Me Lentils recipe is an easy vegetarian dinner made with brown lentils, cream, spinach, Parmesan, and sundried tomatoes!
Ingredients
- 1 tbspsundried tomato oil from jar ($0.00*)
- 0.5onion (small dice, (1 cup, 130g) $0.25)
- 4garlic cloves (, (2 Tbsp) $0.24), minced
- 0.5 cupsun-dried tomatoes (, ( in oil, 90g) $1.97), thinly sliced packed
- 2 tbspTomato Paste
- 1 cupdry brown lentils (uncooked &, (180g) $0.76), rinsed
- 3 cupVegetable Broth
- 1 tspSalt
- 0.5 tspblack pepper ( cracked, $0.08), freshly
- 1.5 tspItalian Seasoning
- 1 cupheavy cream (room temperature, $1.24)
- ⅓ cupfrozen spinach (thawed, (80g) $0.30***), pressed
- 0.5 cupParmesan Cheese, grated
Instructions
- 1
Gather and prepare all ingredients.
- 2
In a large skillet over medium heat, add the sun-dried tomato oil, onions, garlic, and sun-dried tomatoes. Sauté for 5 minutes until the onions are translucent, stirring occasionally.
- 3
Add the tomato paste and continue cooking for about 1 minute.
- 4
Stir in the lentils, vegetable broth, salt, pepper, and Italian seasoning. Bring the pot to a boil, then reduce to a medium simmer. Place a lid on top and cook for 30 minutes. Be sure to check and stir occasionally.
- 5
After 30 minutes, add the room temperature heavy cream and thawed frozen spinach. Place the lid back on and continue simmering for about 5 minutes.
- 6
Check on the doneness of the lentils****. They'll still have the slightest bite. You don't want them to be mushy. If the skillet is getting dry, add a splash of vegetable broth or heavy cream and continue cooking until al dente. Once cooked, turn off the heat and stir in the Parmesan.