Marry Me Lentils

A bowl of chickpeas in tomato sauce with spinach, lovingly topped with crumbled cheese and basil leaves, garnished with a lemon wedge, sits enticingly on a cloth—truly a "Marry Me Lentils" moment for chickpea lovers.

Marry Me Lentils come together with just a handful of pantry staples, but they make a meal that feels a lot more put-together than you'd expect. It’s all done in one pan, with lentils, garlic, herbs, and coconut milk coming together in something rich and comforting. You can make it ahead, store it for a few days, or freeze it for a no-fuss dinner later in the week. It’s great for everything from solo meals to easy dinners with family or friends.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Main Course

Cuisine: American

Keyword: Marry Me Lentils

Servings:

Calories: 186kcal

Author: Mandy Applegate

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

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Video

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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.

Nutrition

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