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Creamy Marry Me Lentils

“Marry Me” recipes are all the craze right now, and I totally understand why. These Creamy Marry Me Lentils have all the rich flavors people love about the trend, with sun-dried tomatoes, cream, and Parmesan, but in a one-pot vegetarian dinner that’s creamy, dreamy, and packed with flavor. I LOVE cooking with lentils because they’re a good source of plant-based protein and fiber while still being budget-friendly and comforting. These Marry Me lentils do need a little time to simmer, but it’s otherwise a total no-fuss, warm-your-soul kind of dinner that will make everyone want to propose to you. 😉

Overhead view of marry me lentils in a skillet with a wooden spoon.

A Pantry Dinner with Marry Me Flavor

Like Marry Me chicken, this lentil recipe is all about that creamy, savory, slightly tangy flavor combo that’s hard not to love. I start by sautéing onion, garlic, sun-dried tomatoes, and tomato paste to build a deep flavor base, then let the lentils simmer in broth with Italian seasoning until tender. Heavy cream and Parmesan get stirred in at the end to make everything extra luscious, and I love adding a handful of frozen spinach to really level up the dish. These Marry Me lentils are a pantry meal made a little fancy, and are SO good spooned into a bowl with some crusty bread.

Lentils are easy to cook, but can take some time. I use brown lentils because I love the texture and how they hold their shape. They can take about 35 minutes of simmering, but may need a little more time depending on your stove. They shouldn’t be mushy! Other lentils will work (e.g., red lentils, though the texture may be different). Check the package directions and adjust the recipe as needed, as different varieties will need a different amount of liquid and time to cook.
I use oil-packed sun-dried tomatoes. I prefer their flavor over the pouch/bag sun-dried tomatoes. I also made sure to utilize the oil from the jar and sautéed my veggies in it! If all you have are dry-packed sun-dried tomatoes, soak them in a little hot water to rehydrate them, and then use olive oil to sauté the veggies.
Heavy cream creates the most stable and rich consistency in pan sauces. You can absolutely use half-and-half, but the sauce will be lighter. Using room temperature dairy helps it blend in more smoothly and reduces the chance of it separating.
Italian seasoning is an easy flavor shortcut. Italian seasoning is a blend of dried herbs like oregano, basil, thyme, and rosemary. You can also season your Marry Me lentils with paprika, onion powder, garlic powder, dried parsley, or red pepper flakes if you like a kick.
Use a different cheese (or leave it out). I stir in fresh-grated Parmesan cheese at the end of these creamy lentils for a cheesy finish. You can omit the cheese or use other favorites like goat cheese, mozzarella, or provolone!
Make these creamy Marry Me lentils vegan. You can omit or substitute the Parmesan cheese for dairy-free cheese. Just note that it may change the flavor and/or consistency of the sauce. As for the heavy cream, I recommend using dairy-free heavy cream for the closest substitution. You can use other non-dairy options like full-fat canned coconut milk or plain soy milk, but it’ll completely change the flavor and consistency of the sauce (though I’m sure it would still be delicious!).

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Creamy Marry Me Lentils

This Creamy Marry Me Lentils recipe is an easy vegetarian dinner made with brown lentils, cream, spinach, Parmesan, and sundried tomatoes!

Course Main Course, Side Dish

Cuisine American

Total Cost $6.69 recipe / $1.67 serving

Prep Time 10

Cook Time 45

Total Time 55

Servings servings (1 cup each)

Calories 523kcal

Author Melissa Nolan

Equipment

Large Skillet with Lid (or Dutch Oven with Lid)

Ingredients

1 Tbsp sundried tomato oil from jar $0.00*
½ onion small dice, (1 cup, 130g) $0.25
4 garlic cloves minced, (2 Tbsp) $0.24
½ cup sun-dried tomatoes thinly sliced, (packed in oil, 90g) $1.97
2 Tbsp tomato paste $0.16
1 cup dry brown lentils uncooked & rinsed, (180g) $0.76
3 cups vegetable broth 24oz., $0.39**
1 tsp salt $0.04
½ tsp black pepper freshly cracked, $0.08
1½ tsp Italian seasoning $0.30
1 cup heavy cream room temperature, $1.24
⅓ cup frozen spinach thawed and pressed, (80g) $0.30***
½ cup Parmesan cheese grated, (40g) $0.96

Instructions

Gather and prepare all ingredients.
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.
Add the tomato paste and continue cooking for about 1 minute.
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.
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.
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.

See how we calculate recipe costs here.

Notes

*I counted this as a $0.00 cost because I used the oil from the same jar of sun-dried tomatoes that I had already purchased and costed out for this recipe.

**I like to use Better Than Bouillon to make broths to keep costs low.

***I always have a bag of frozen spinach on hand, so I made sure to use it for this recipe. If you have fresh spinach (about 4 cups), you can still add it at the end of cooking, just make sure to cook until it wilts, then enjoy!

****I cooked my lentils at a steady medium simmer, and about 35 minutes was perfect for me. Depending on your stove heat level and how tender you like them, they may need a little more time. If the skillet starts to dry out, add a splash of heavy cream or broth and continue cooking until they reach your desired doneness.

Nutrition

how to make Marry Me Lentils step-by-step photos

The ingredients to make marry me lentils.

Gather all of your ingredients.

Minced garlic, diced onion and minced sun dried tomatoes in a pot.

Sauté the aromatics: In a large skillet set over medium heat, add 1 Tbsp sun-dried tomato oil, ½ diced onion, 4 minced garlic cloves, and ½ cup sliced sun-dried tomatoes. Sauté for about 5 minutes, stirring occasionally, until the onion softens and turns translucent and the garlic smells fragrant. Keep an eye on the garlic so it doesn’t brown too much.

Sauteed onions and garlic in a pot with sun dried tomatoes and tomato paste.

Add the tomato paste: Add 2 Tbsp tomato paste and cook for 1 more minute, stirring it into the vegetables until it deepens slightly in color and coats everything well. This quick step helps build a richer flavor base.

Broth and dried lentils added to a pot with sundried tomatoes.

Add lentils and broth: Stir in 1 cup dry brown lentils (rinsed), 3 cups vegetable broth, 1 tsp salt, ½ tsp black pepper, and 1½ tsp Italian seasoning.

The ingredients for marry me lentils combined in a pot.

Simmer: Bring everything up to a boil, then lower the heat to a steady medium simmer. Cover with a lid and cook for about 30 minutes, stirring every so often so the lentils don’t stick to the bottom.

Cream and frozen spinach added to a pot for marry me lentils.

Make it creamy: Once the lentils have simmered for 30 minutes, pour in 1 cup room temperature heavy cream and add ⅓ cup thawed spinach. Stir well, then cover again and let it simmer for about 5 more minutes, just until the sauce looks creamy and the spinach is fully warmed through.

Finish and serve: Check the lentils for doneness. They should be tender with just a little bite left in the center, not mushy. If the mixture looks too thick or the skillet starts to dry out before the lentils are ready, add a small splash of extra vegetable broth or cream and keep cooking until they reach the right texture.

Turn off the heat and stir in ½ cup grated Parmesan cheese until melted and creamy. I like to garnish with fresh basil (optional) for a bright aromatic finish, but chives, parsley, or oregano would all work too if you’ve got them. Enjoy!

A hand dipping a slice of toasted bread in a bowl of marry me lentils.

What Else Can I Add?

These creamy Marry Me lentils are super easy to bulk up with extra vegetables if you want to stretch the recipe a little further or clean out the fridge. Just keep in mind that softer veggies will blend right into the sauce, while sturdier ones will add more texture. Try these add-ins:

Peas for a little sweetness and an easy freezer-friendly add-in
Sliced mushrooms for extra savory flavor
Shredded zucchini or yellow squash for a veggie that melts right into the sauce
Chopped asparagus for a springy twist with a little more bite
Broccoli for extra texture and greens
Diced bell peppers for sweetness and color
Sliced roasted red peppers for a softer texture and even richer sweet flavor

If you’re using fresh vegetables, I’d sauté them with the onion so they have time to soften and build flavor before the lentils simmer. Thaw frozen veggies and pat them dry and add them with the frozen spinach.

These creamy marry me lentils are rich and savory, so I like pairing them with sides that either soak up the sauce or bring some freshness to the meal. Toasted sourdough is an easy option and adds a nice chewy crunch. Our no-knead focaccia or garlic bread feel a little more special and are both perfect for dipping! I also love a classic Caesar salad made with crisp romaine. Our lemony artichoke and quinoa salad is another good option and brings a brighter, herby contrast that keeps the meal from feeling too heavy. Or take it easy and serve with rice or pasta!

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat on the stovetop or in the microwave. If the sauce thickens up too much, add a splash of milk, heavy cream, or broth to loosen it back up. These creamy Marry Me lentils aren’t a good candidate for freezing, as cream sauces can separate once thawed.

Love The Marry Me Craze? Try These Recipes Next:

My Marry Me White Bean Skillet is a quick one-pan dinner made with pantry staples and Marry Me flavors for a budget-friendly meal that’s rich and satisfying.
Marry Me Chicken Meatballs turn ground chicken into tender meatballs simmered in a rich tomato-Parmesan cream sauce.
Our Marry Me Chicken Soup is a creamy, comforting bowl loaded with shredded chicken, gnocchi, spinach, sun-dried tomatoes, and Parmesan.

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Creamy Asparagus Chicken

Spring always feels like a reset in the kitchen. It’s also the season when fresh vegetables really start calling my name again, especially asparagus, which is one of my favorite signs spring has officially arrived. When asparagus is in season, you get better flavor, better texture, and better prices, which is a win all around for budget minded cooking. That seasonal sweet spot is exactly where this Creamy Asparagus Chicken lives! It’s a one-pan meal that stretches two chicken breasts into four satisfying servings, with a silky pan sauce, garlic, lemon, and tender asparagus that tastes more special than the price tag suggests!

Creamy Chicken with Asparagus

This single skillet recipe is inspired by our reader-favorite creamy garlic chicken. I’ve scaled back the garlic a little (but only a little! I love a creamy garlicky sauce) and added in-season asparagus for a springy twist. The chicken gets a light flour coating and a quick pan-sear, which helps build flavor and gives the broth, cream, butter, dried herbs, and lemon something to cling to. I like to let the sauce reduce a bit for a luscious texture before adding the chicken back to the pan, then I cook the asparagus just until it’s bright green and crisp-tender.

This creamy asparagus chicken is deliciously lemony and herb-kissed, but most importantly, it disappears fast. My husband and daughter absolutely gobbled this asparagus chicken up and genuinely licked their plates, which is always the highest compliment in our house!

Prep before you start cooking. This creamy asparagus chicken recipe moves quickly once the chicken hits the skillet. I like to have the asparagus cut, garlic crushed, lemon ready, and sauce ingredients measured before I begin. It makes the whole recipe much easier to manage!
Don’t skip the flour. The light coating helps the chicken turn golden in the pan, and the little bit of flour left behind also helps the sauce slightly thicken later.
Use heavy cream for the smoothest sauce. Heavy cream has a higher fat content than milk, so it’s much less likely to curdle in a hot skillet sauce. Half-and-half can work, too, but the sauce will be a little thinner.
Bring the cream to room temperature first. Cold dairy hitting a hot pan is more likely to separate. I recommend letting the cream warm up a bit at room temperature before using it to keep the sauce silky.
Crushed garlic works better here than minced. Crushed garlic gently infuses the butter and sauce instead of hitting you with a sharper minced-garlic bite. It also won’t burn as quickly as minced garlic, so we can simmer it in the butter for longer. Peel the garlic cloves and then crush them with the bottom of a glass/cup or carefully with the side of your knife.
Keep the sauce at a gentle simmer. High heat can make creamy sauces split, so once the broth and cream go in, lower the heat and let it bubble gently instead of boiling.

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Creamy Asparagus Chicken

This Creamy Asparagus Chicken is an easy skillet dinner made with golden pan-seared chicken, tender asparagus, garlic, lemon, and a silky cream sauce.

Course Main Course

Cuisine American

Total Cost $9.63 recipe / $2.40 serving

Prep Time 10

Cook Time 28

Total Time 38

Servings servings

Calories 404kcal

Author Jess Rice