Marry Me recipes have taken over the internet, but this Marry Me Lentils version might just be the best one yet! It’s creamy, comforting, and packed with Tuscan-inspired flavors, all made with healthy, plant-based ingredients. Whether you serve it over pasta, rice, or scoop it up with crusty bread, it’s guaranteed to win hearts!
If you're looking for a hearty meal with cozy flavors, these Marry Me Lentils are a must-try. And for another creamy dinner featuring legumes, check out my Marry Me Chickpeas!
Why I Love This Recipe
I’m deep in my Marry Me recipe era right now. First, I made chickpeas, then tofu, and now I’ve landed on Marry Me Lentils. And honestly, this version might just be the coziest of them all!
It’s all made in one pot, super rich (thanks to cashew cream), and packed with those Mediterranean sun-dried tomato, garlicky notes that makes you want to lick the spoon. Plus, red lentils cook fast, which is exactly what I need on busy weeknights.
It’s protein-packed, satisfying, and somehow feels fancy without actually requiring a lot of effort (a true mom win!). Serve it with pasta, rice, or crusty bread—just don’t forget to make extra for the best leftovers all week!
Ingredient Notes
Here’s a breakdown of everything you’ll need to make this Marry Me Lentils recipe.
- Cashew Cream: Blend up raw, unsalted cashews with soy milk, nutritional yeast, white miso paste, and garlic powder to create a creamy base. I use plain, unsweetened soy milk for extra richness and protein—Trader Joe’s Soy Beverage works great here!
- Red Lentils: The star ingredient! These cook quickly and break down just enough to create a thick, stew-like texture without getting mushy.
- Vegetable Broth: Gives the dish body and flavor while helping the lentils cook evenly. Use a low-sodium version so you can adjust salt to your liking.
- Cherry Tomatoes: These melt into the sauce and add natural sweetness and acidity. Let them blister a bit before smashing—they add a jammy texture and tons of flavor.
- Sun-Dried Tomatoes: Bring that signature tangy, umami punch. Look for dry-packed ones for a more intense chewiness.
- Vegan Butter: This helps sauté the aromatics and adds a silky finish to the lentils.
- Tomato Paste: A little tomato paste goes a long way in enhancing the richness of the sauce. Look for double-concentrated tomato paste in a tube (it lasts longer and has an even more intense flavor than the canned variety).
- Garlic: The heart of this savory Mediterranean dish! Use fresh minced garlic or paste.
- Italian Seasoning: This blend of dried herbs ties everything together and gives the dish its signature Tuscan-style flavor.
- Red pepper flakes: Add a little heat to balance the creaminess. Adjust based on your spice preference.
Substitutions
- Cashews: Swap cashews with sunflower seeds for a nut-free option!
- Soy Milk: Oat or cashew milk will both work well here. Just make sure it’s plain and unsweetened so it doesn’t affect the flavor of the sauce.
- Nutritional Yeast: Feel free to replace nutritional yeast with grated vegan parmesan for a slightly different cheesy taste.
- Red Lentils: You can use yellow lentils in a pinch, but they may take slightly longer to cook and will have a slightly different flavor and texture.
- Vegetable Broth: If you’re out of broth, just mix warm water with a spoonful of miso paste or a splash of soy sauce for a similar flavor boost.
- Sun-Dried Tomatoes: Roasted red peppers work well as a substitute and bring a milder, slightly smoky flavor to the sauce.
- Tomato Paste: If you’re out of paste, double the amount of canned crushed tomatoes (it will be less concentrated but still rich and flavorful).
- Vegan Butter: Olive oil is a great alternative for a slightly lighter, Mediterranean-style finish. Avocado oil also works well if you want something more neutral.
How to Make
These Marry Me Lentils are so easy to prep but will have everyone lining up for seconds! Just follow my tips and tricks for the best results.
Preparation
Soak the cashews in boiling water for 5 minutes to soften them. Soaking or boiling the cashews helps them blend smoothly, preventing a gritty sauce consistency. Drain and blend the cashews in a high-speed blender with soy milk, miso paste, nutritional yeast, and garlic powder until smooth.
Cooking
Step 1
Melt vegan butter in a medium pot over low heat. Add minced garlic, Italian seasoning, and red pepper flakes, stirring frequently for about a minute to release their flavors. Stir constantly to prevent the garlic from burning and turning bitter.
Step 2
Add cherry tomatoes and let them soften on low heat for a few minutes. Smash them with a spatula to release their juices, adding a tablespoon or two of broth if needed to prevent sticking.
Step 3
Add sun-dried tomatoes, tomato paste, lentils, and broth. Stir everything together, cover with a skewed lid, and let it simmer over medium heat until the lentils are tender. Stir occasionally to ensure even cooking and prevent the lentils from sticking to the bottom of the pot.
Step 4
Remove your Marry Me Lentils from the heat and mix in the cashew cream and salt. Stir in vegan parmesan and fresh basil. Serve hot over pasta, rice, or with toasted bread. Garnish with extra basil and black pepper for a finishing touch!
Expert Tip
To get the perfect creamy consistency, blend the cashew cream until it’s completely smooth. A high-speed blender works best, but if you’re using a standard blender, soak the cashews for about 10-15 minutes longer to soften them further.
If you prefer a thicker sauce, let the lentils simmer uncovered for the last 5 minutes, but keep in mind they will continue to thicken as they sit.
Serving Suggestions
I love to serve this Marry Me Lentils recipe over pasta, rice, or quinoa for a hearty meal. For an extra indulgent touch, sprinkle a bit more vegan parmesan on top before serving. It also pairs perfectly with roasted vegetables or fresh salads, like my orange and beet salad, vegan Caprese salad, strawberry goat cheese salad, or a fresh arugula salad.
Cooking Tips
- Rinse the Tomatoes: Sun-dried tomatoes can be quite tangy. Rinse them under warm water before chopping them if you prefer a milder flavor.
- Add Fresh Herbs Last: Mix in fresh basil (or other herbs), at the end to keep its bright flavor and vibrant color.
- Make it Creamier: For an extra rich Marry Me Lentils sauce, use full-fat canned coconut milk instead of soy milk.
Frequently Asked Questions
Substitute the cashews with raw sunflower seeds or silken tofu for a creamy texture without nuts (keep in mind the sauce will have a slightly different flavor and texture).
Yes, but keep in mind that green or brown lentils take longer to cook and won’t break down the same way red lentils do. Red lentils cook quickly and help create that creamy, stew-like texture.
No soaking is needed! Red lentils cook quickly and break down easily, so you can add them directly to the pot after rinsing.
Storing & Reheating
If you have leftover Marry Me Lentils or want to meal-prep it, just follow these storage tips.
- Fridge: Store leftovers in an airtight container in the fridge for up to 4-5 days.
- Freezer: Freeze the lentils and sauce in a sealed container for up to 2 months. Thaw individual portions overnight in the fridge before reheating.
- Reheating: Reheat everything on the stovetop over low heat, stirring occasionally. If the sauce thickens, add a little broth or soy milk to reach your preferred consistency.
More Cozy Vegan Dinners
Marry Me Lentils (With Vegan Tuscan Sauce)
DESCRIPTION
INGREDIENTS
Cashew Cream
- ¼ cup cashews raw
- ¾ cup soy milk
- 1 tablespoon white miso paste
- 1 tablespoon nutritional yeast
- 2 teaspoon garlic powder
Lentils
- 1 cup red lentils
- 2 ½ cup vegetable broth low sodium
- 2 cups cherry tomatoes
- 3 ounces sun-dried tomatoes julienne cut and not oil packed
- 1 tablespoon vegan butter or avocado oil
- 1 tablespoon tomato paste
- 2 tablespoon garlic minced or paste
- 2 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ cup vegan parmesan cheese grate
- ½ cup basil leaves (tightly packed) chopped
Garnish
- vegan parmesan cheese grated
- fresh basil leaves chopped
- crushed black pepper
METHOD
- In a small pot, submerge cashews in water and boil for 5 minutes on medium heat. Once they soften, then drain cashews.
- Add the softened cashews in a high speed blender along with the soy milk, miso paste, nutritional yeast, and garlic powder. Blend till smooth like heavy cream. Set aside.
- Next, melt butter in a medium size pot over low heat. Add minced garlic, Italian seasoning, red pepper flakes, and continuously stir for a minute to avoid burning.
- Add in the cherry tomatoes and letting the tomatoes soften on low heat for a few minutes. You can add a ¼ cup of broth or water to avoid burning, if needed. Once softened, then smash them using your spatula.
- Add the sun-dried tomatoes, tomato paste, lentils, and broth. Give it a good stir, cover with a skewed lid and continue cooking on medium heat for 15-20 minutes to soften the lentils.
- Remove from heat, and mix in the cashew cream, and salt.
- Stir in the vegan parmesan and fresh basil. Serve with hot over rice, pasta or with a side of toasted crusty bread.
NOTES
- Rinse the Tomatoes: Sun-dried tomatoes can be quite tangy. Rinse them under warm water before chopping them if you prefer a milder flavor.
- Add Fresh Herbs Last: Mix in fresh basil (or other herbs), at the end to keep its bright flavor and vibrant color.
- Make it Creamier: For an extra rich Marry Me Lentils sauce, use full-fat canned coconut milk instead of soy milk.
Puja Verma says
Super cozy and packed with protein. What more do you need?!