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One-Pot Marry Me Lentils Recipe

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4.3 from 11 reviews

One-Pot Marry Me Lentils is a comforting and flavorful vegan dish featuring tender red lentils simmered in a creamy, dairy-free tomato sauce infused with garlic, herbs, and sun-dried tomatoes. This easy, oil-free, gluten-free meal is prepared entirely in one pot, making it perfect for a low-fuss, nutritious dinner. Serve it with crusty bread, naan, or over rice or greens for a hearty and satisfying main course that will have everyone wanting more.

Ingredients

Main Ingredients

  • 4 garlic cloves, minced
  • 1 yellow onion, finely diced
  • ¼ cup sun-dried tomatoes (not oil-packed), chopped
  • 2 cups cherry tomatoes
  • 1 tbsp Italian seasoning
  • 1½ tbsp tomato paste
  • 1 tbsp coconut aminos
  • 2½ cups water
  • 1 (15 oz) can full-fat coconut milk
  • 1½ cups red lentils
  • 3 tbsp nutritional yeast
  • Salt and pepper, to taste
  • 2 cups baby spinach, chopped
  • 1 tbsp lemon juice
  • ¼ cup flat-leaf parsley, chopped

Optional Serving Ingredients

  • Naan
  • Crusty Bread
  • Massaged Kale
  • Basmati Rice

Instructions

  1. Sauté aromatics: Heat a large cast iron or heavy-bottomed skillet over medium heat and add a splash of water or cooking oil to coat the pan. Add the minced garlic and finely diced onion. Sauté for 2-3 minutes until fragrant and onions are translucent.
  2. Cook tomatoes: Add the cherry tomatoes, chopped sun-dried tomatoes, and a couple tablespoons of water to the skillet. Cover and let the tomatoes soften for a few minutes. Remove the lid and use a flat wooden spoon to gently smash the tomatoes to release their juices.
  3. Caramelize tomato paste: Stir in the Italian seasoning and tomato paste. If needed, deglaze the pan with a splash of water, and cook while stirring for about 30 seconds to caramelize the tomato paste and deepen the flavors.
  4. Add liquids and lentils: Pour in the coconut aminos, water, coconut milk, and red lentils. Stir everything together until well combined. Add the nutritional yeast to the mixture.
  5. Simmer: Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook, stirring occasionally, for 20-30 minutes until the lentils are tender and cooked through.
  6. Season and add greens: Season the lentils with salt and pepper to taste. Stir in the lemon juice and chopped baby spinach. Cook just until the spinach wilts, about 1-2 minutes.
  7. Garnish and serve: Remove from heat and sprinkle chopped flat-leaf parsley over the top. Serve the lentils on their own or alongside naan, crusty bread, massaged kale, or cooked basmati rice for a complete meal.

Notes

  • This recipe is oil-free; feel free to add a bit of olive oil if preferred.
  • Use full-fat coconut milk for a creamy texture and richer flavor.
  • Adjust seasoning and lemon juice to taste for brightness and balance.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
  • Feel free to swap red lentils for green or brown lentils; cooking time may vary slightly.

Find it online: https://recipeplenty.com/one-pot-marry-me-lentils-recipe/