Creamy Marry Me Lentils

🧂 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

1. 1

   Gather and prepare all ingredients.

2. 2

   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.

3. 3

   Add the tomato paste and continue cooking for about 1 minute.

4. 4

   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.

5. 5

   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.

6. 6

   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.