Print

Marry Me Lentil Recipe

Marry Me Lentil Recipe - recipe card
Print Recipe

Creamy, garlicky, and deeply savory, this Marry Me Lentil Recipe is a vegetarian twist on the viral Marry Me Chicken. Tender lentils swim in a rich sun-dried tomato and coconut milk sauce, finished with a hint of chili and fresh basil—comforting enough for a weeknight yet elegant for guests.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 garlic cloves, minced
  • 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup dried green or brown lentils, rinsed and picked over
  • 3 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk, shaken
  • 1/4 cup nutritional yeast
  • 2 cups fresh baby spinach, packed
  • 1/4 cup fresh basil leaves, chopped
  • 1 tablespoon fresh lemon juice (optional)
  • Cooked rice or crusty bread, for serving (optional)

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat until it shimmers. Add the finely diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  2. Stir in the chopped sun-dried tomatoes, smoked paprika, red pepper flakes, kosher salt, and black pepper. Cook for 1 minute, stirring constantly, to bloom the spices and release their aromas. The mixture should smell rich and slightly smoky.
  3. Add the rinsed lentils and stir to coat them with the oil and spices. Pour in the vegetable broth and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Stir occasionally and check that the liquid doesn’t evaporate completely; add a splash of water if needed.
  4. Uncover the pot and stir in the coconut milk and nutritional yeast. Simmer uncovered over medium-low heat for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Taste and adjust salt and pepper if needed.
  5. Add the baby spinach and cook for 1-2 minutes, just until wilted. Stir in the chopped basil and lemon juice, if using. Remove from heat.
  6. Serve hot over cooked rice or with crusty bread. Garnish with extra basil and a sprinkle of red pepper flakes, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. For freezing, cool completely and transfer to a freezer-safe container; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. This recipe is naturally gluten-free if using gluten-free broth and nutritional yeast.

Nutrition

Keywords: marry me lentil, lentil recipe, creamy lentil, vegetarian dinner, sun-dried tomato lentil, one-pot lentil, lentil main course, non-alcoholic, easy lentil recipe, coconut milk lentil, weeknight dinner, gluten-free lentil

Find it online: https://gordonramsayeats.com/marry-me-lentil-recipe/