Marry Me Lentils Recipe
Add Preferred SourceIf you’ve got a can of lentils and a jar of sun-dried tomatoes hanging out in your pantry, you’re already halfway to making Marry Me Lentils. With garlic, Italian herbs, and a swirl of creamy coconut milk, you get a dish that’s rich, satisfying, and totally plant-based. Whether you’re new to cooking with lentils or it’s already part of your weekly rotation, this version is a simple way to switch things up without starting from scratch.
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When I need something reliable for busy weeknights or to feed a few people without overthinking it, Marry Me Lentils always come through. It works well for mixed diets and doesn’t take much time to pull together. It’s great for meal prep as you can make a batch ahead of time and stash some in the fridge for busy days, and it freezes without any fuss. Safe to say it’s a solid option when you want to cook once and eat well more than once.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Marry Me Lentils with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making Marry Me Lentils really easy if you follow my simple steps from start to finish.
Sauté the Aromatics
Heat the sun-dried tomato oil in a large sauté pan over medium heat. Toss in the diced red onion (yellow onion will work too) and cook for 3–4 minutes until softened. Stir in the garlic and cook for just another 30 seconds until it’s fragrant.
Build the Flavor Base
If the pan looks dry, add a bit more of the flavored oil. Mix in the Italian seasoning and smoked paprika, followed by the tomato paste and chopped sundried tomatoes. Let that all cook together for 1 to 2 minutes—this is where the flavor really starts to deepen.
Stir in Lentils and Simmer
Add the brown lentils or red lentils and stir well so they’re well coated in that rich tomato base. At this point, you’ll want to raise the heat just a little—not to a full boil, but enough to get things moving. Pour in the vegetable stock and bring it to a gentle simmer.
This helps the lentils heat through quickly and gives them time to soak up all those herby, garlicky flavors. Let it bubble away gently for about 10 minutes, stirring now and then to keep everything nicely mixed—you’re not cooking it long here, just letting the flavors meld together.
Add Coconut Milk and Greens
Once the lentils have had time to simmer and the sauce has thickened a bit, turn the heat down low. You want things to mellow out here so the coconut milk doesn’t separate or get too hot.
Stir in the coconut milk, nutritional yeast, spinach, and basil. Let it sit on the heat just long enough for the spinach to wilt and the whole dish to warm through.
Garnish and Serve
Spoon the lentils into bowls and top with a squeeze of lemon, a handful of fresh basil, a grind of black pepper, and—if you want—a drizzle of extra coconut milk or a sprinkle of nutritional yeast. Serve it just like that or with something to mop up the sauce. Enjoy!
Recipe Notes and Expert Tips
I’ve put together some tips to help you get the best flavor and texture out of this dish, especially if it’s your first time trying it.
- Use the Oil with Flavor: The oil from the sun-dried tomatoes is packed with flavor—don’t swap it for plain oil if you can help it.
- Chop Your Onion Small: A finer dice cooks faster and blends better into the lentils without overpowering the dish.
- Toast the Tomato Paste: Let it cook for a minute or two before adding liquid—it sweetens slightly and gives a richer base.
- Simmer Gently: Keep the simmer low so the lentils hold their shape and don’t get mushy.
- Taste and Adjust: You can easily add more stock or coconut milk to adjust the thickness to your liking.
- Add Coconut Milk at the End: Stir it in once the simmering is done to keep it smooth and creamy.
- Nutritional Yeast Adds Depth: It brings a cheesy, umami flavor without needing any dairy. Stir it in right before serving for the best taste.
- Don’t Skip the Lemon: The squeeze of lemon at the end really lifts everything.
How to Store Leftovers
You can store any leftovers in an airtight container in the fridge for up to 4 days. It’ll actually taste even better the next day, as the flavors will have more time to come together. To reheat, gently warm in a pan over low heat or microwave until heated through. If it’s thickened, just add a splash of water, vegetable stock, or full-fat coconut milk to loosen it up.
This dish also freezes well—just let it cool first, then transfer it to a freezer-safe container and freeze it for up to 2 months. Thaw it overnight in the fridge and reheat it when you’re ready to eat.
What to Serve With Marry Me Lentils
These lentils are great on their own, but they’re even better with something on the side to round out the meal. Crusty bread or warm naan is perfect for scooping, or you could serve them over fluffy white rice or quinoa.
Roasted vegetables like cauliflower, sweet potatoes, or carrots also work really well alongside, especially if you want to add more color and texture. And if you’re into a little contrast, a spoonful of plant-based yogurt on top adds a nice cooling touch.
More Easy Recipes for You to Try at Home
I’ve got plenty of other simple, flavor-packed lentil meals you can add to your rotation, whether you’re eating plant-based or just want more easy ideas for dinner.
- Vegan Lentil Meatloaf
- Vegan Mushroom Lentil Stew
- Vegan Lentil Soup
- Vegan Lentil Bolognese
- Vegan Yellow Lentil Dal
Ingredients
- 2 tablespoons oil from a jar of sundried tomatoes
- 2 cups can lentils drained and rinsed
- 1 cup red onion finely diced
- 6 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 3 tablespoons tomato paste
- ½ cup sun-dried tomatoes chopped
- 2 cups vegetable stock
- ½ cup coconut milk
- 2 cups spinach chopped
- ¼ cup nutritional yeast
- 1 bunch basil chopped
To serve:
- Lemon wedges
- Fresh basil
- Freshly ground pepper
- Coconut milk
- Nutritional yeast
Video
Instructions
- In a large sauté pan, heat the sundried tomato oil over medium heat. Add the diced red onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds, just until fragrant.2 tablespoons oil from a jar of sundried tomatoes, 1 cup red onion, 6 cloves garlic
- Add a touch more oil if needed, then stir in the Italian seasoning and smoked paprika. Mix in the tomato paste and chopped sundried tomatoes, letting everything cook together for 1–2 minutes until rich and well combined.1 tablespoon Italian seasoning, 1 teaspoon smoked paprika, 3 tablespoons tomato paste, ½ cup sun-dried tomatoes
- Toss in the lentils and stir to coat them in the tomato mixture. Raise the heat slightly and pour in the vegetable stock. Bring to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.2 cups can lentils, 2 cups vegetable stock
- Reduce the heat to low. Stir in the coconut milk, nutritional yeast, spinach, and basil. Continue to cook just until the spinach wilts and everything is heated through.½ cup coconut milk, 2 cups spinach, ¼ cup nutritional yeast, 1 bunch basil
- Spoon the lentils into bowls and finish with lemon wedges, fresh basil, a crack of black pepper, and an optional drizzle of coconut milk or sprinkle of nutritional yeast.Lemon wedges, Fresh basil, Freshly ground pepper, Coconut milk, Nutritional yeast
Notes
- Use the Oil with Flavor: The oil from the sun-dried tomatoes is packed with flavor—don’t swap it for plain oil if you can help it.
- Chop Your Onion Small: A finer dice cooks faster and blends better into the lentils without overpowering the dish.
- Toast the Tomato Paste: Let it cook for a minute or two before adding liquid—it sweetens slightly and gives a richer base.
- Simmer Gently: Keep the simmer low so the lentils hold their shape and don’t get mushy.
- Taste and Adjust: You can easily add more stock or coconut milk to adjust the thickness to your liking.
- Add Coconut Milk at the End: Stir it in once the simmering is done to keep it smooth and creamy.
- Nutritional Yeast Adds Depth: It brings a cheesy, umami flavor without needing any dairy. Stir it in right before serving for the best taste.
- Don’t Skip the Lemon: The squeeze of lemon at the end really lifts everything.
