Marry Me Lentils

 

A rich, creamy, flavor-packed lentil dish with sun-dried tomatoes, garlic, herbs, and coconut cream that’s comforting enough for a cozy dinner yet elegant enough for guests. Inspired by the viral “Marry Me” style recipes, this vegan version swaps meat for hearty lentils while keeping all the luxurious flavor.

Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 4

Ingredients

Lentils

• 1 cup brown lentils, rinsed
• 3 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Sauce

• 1/3 cup sun-dried tomatoes, chopped
• 3/4 cup full-fat coconut milk
• 2 tablespoons nutritional yeast
• 1 tablespoon tomato paste
• 1 teaspoon maple syrup
• 2 cups baby spinach
• Fresh basil, chopped
• Vegan parmesan (optional)

Instructions

1. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer for 25–30 minutes until tender but not mushy. Drain excess liquid if needed.
2. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 4–5 minutes until softened. Stir in garlic, red pepper flakes, Italian seasoning, smoked paprika, salt, and pepper.
3. Add tomato paste and sun-dried tomatoes. Cook for 1–2 minutes until fragrant.
4. Stir in coconut milk, nutritional yeast, and maple syrup. Simmer gently for 3–4 minutes until slightly thickened.
5. Fold cooked lentils and spinach into the sauce. Stir until spinach wilts and lentils are fully coated.
6. Finish with fresh basil and vegan parmesan if desired. Serve with crusty bread, mashed potatoes, or pasta.

Notes

• Brown or green lentils work best because they hold their shape.
• For extra richness, add a spoonful of vegan cream cheese.
• Leftovers thicken beautifully and taste even better the next day.
  
  
  

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