Marry Me Lentils

These Marry Me Lentils are creamy, comforting and full of flavour — the kind of dish that could win hearts. Inspired by the viral Marry Me Chicken, this vegetarian version uses pantry staples like sun-dried tomatoes, lentils, and warming spices to create a satisfying meal in under 30 minutes. Serve with flatbread, rice or simply enjoy on its own for a deeply nourishing bowl.

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Course: Dinner, Lunch, Main Course, weeknight meal

Cuisine: Asian fusion, comfort food, Middle Eastern, Modern Australian / Comfort Food

Diet: Vegetarian

Prep Time: 10

Cook Time: 25

Servings:

Calories: 933kcal

Author: Nellie Kerrison | Relish Mama

Cost: $12

Equipment

Heavy-based pot or large frying pan
Wooden spoon or spatula
Small blender or stick blender
Measuring spoons and jug
Chopping board and knife

Ingredients

40 ml olive oil
20 g unsalted butter
1 brown onion diced
3 garlic cloves finely diced / minced
1 teaspoon of ground cumin
1 teaspoon of ground turmeric
1 teaspoon of ground fennel
1 teaspoon of ground ginger
2 teaspoons of ground garam masala
1 teaspoon of sweet smoked paprika
2 tablespoons of tomato paste
130 g sundried tomatoes this is approx. half a regular-sized jar
2 x 400 g tins of brown or green lentils rinsed very well & drained
500 ml vegetable stock
Sea salt
Freshly cracked black pepper
100 ml cream or more, if desired
Freshly chopped parsley or basil leaves to serve

Instructions

Preheat a heavy-based pot or frying pan over medium–low heat.
Add the oil and butter and cook the onion for 6–8 minutes, until soft and aromatic.
Add the garlic and cook, stirring constantly, for one minute.
Add the ground spices and stir to combine, cooking for a minute or two to develop maximum flavour.
Blitz the sundried tomatoes using a small blender or stick blender to form a rough paste.
Add the sundried tomato paste, tomato paste and the rinsed and drained lentils.
Pour in the stock and season with a little sea salt and plenty of freshly cracked black pepper (around 10–12 twists).
Cook uncovered for 15 minutes, stirring occasionally.
Taste and adjust seasoning, if needed.
Turn off the heat and stir through the cream.
Serve topped with freshly chopped parsley.

Notes

Use either brown or green lentils, but ensure they’re well rinsed and drained.

For a dairy-free version, substitute cream with coconut cream or cashew cream.

The sun-dried tomato paste adds depth — don’t skip it!

Leftovers keep beautifully in the fridge for up to 3 days and taste even better the next day.

Serve with basmati rice, couscous, or crusty bread for a complete meal.

A dollop of natural yoghurt or a sprinkle of dukkah makes a lovely finish.

Nutrition