Creamy Sundried Tomato Lentils – Better Than Takeout
Creamy Sundried Tomato Lentils – A comforting, protein-packed dinner that’s ready in just 30 minutes. After making this many times, I’ve discovered the trick to the perfect creamy texture. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Matcha Coconut Cream Tart Recipe and Crispy Mexican Street Corn Fritters with Spicy Lime Sauce.
Why This Creamy Sundried Tomato Lentils – Better Than Takeout Is Pure Comfort
- Packed with protein and fiber
- Ready in just 30 minutes
- Better than takeout
- Comforting and creamy
What You'll Need for Creamy Sundried Tomato Lentils – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup green lentils
- 1 cup sundried tomatoes
- 4 cups vegetable broth
- 2 cups spinach
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1/2 cup heavy cream
- Optional: Fresh parsley, chopped
- Optional: Red pepper flakes
- Optional: Crumbled feta cheese
📝 Ingredient Notes
- green lentils: Make sure to rinse and pick over the lentils before cooking.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks lentils perfectly every time. → See on Amazon
- Immersion Blender — Creates a smooth, creamy texture without transferring the lentils to a blender. → See on Amazon
How to Make Creamy Sundried Tomato Lentils – Better Than Takeout
- Step 1: In a large pot, combine lentils, sundried tomatoes, vegetable broth, onion, garlic, thyme, oregano, salt, and pepper. Bring to a boil.
- Step 2: Reduce heat, cover, and let simmer for 25-30 minutes, or until lentils are tender.
- Step 3: Stir in heavy cream and spinach. Cook until spinach is wilted.
- Step 4: Use an immersion blender to puree half of the lentils for a creamy texture. Alternatively, transfer half of the lentils to a blender and blend until smooth, then return to the pot.
- Step 5: Serve hot, topped with fresh parsley, red pepper flakes, and crumbled feta cheese (optional).
Cook's Tips for Perfect Creamy Sundried Tomato Lentils – Better Than Takeout
- Common mistake and fix: Don't overcook the lentils. They can become mushy and lose their texture. Keep an eye on them and adjust cooking time as needed.
- Pro tip: For a smoother texture, you can blend all of the lentils. However, I prefer to leave some whole for added texture.
- Pro tip: To make this recipe vegetarian, use vegetable broth instead of chicken broth.
Storing & Reheating Creamy Sundried Tomato Lentils – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This recipe can be made ahead and reheated.
Freezing Creamy Sundried Tomato Lentils – Better Than Takeout
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes when cooking.
- Best substitution: If you don't have sundried tomatoes, you can use canned diced tomatoes instead.
- Make-ahead: This recipe can be made ahead and reheated. See storage notes for details.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the lentils are not tender after 30 minutes, continue to cook until they reach your desired tenderness.
Want to level up this recipe?
High-quality vegetable broth — A good vegetable broth is key to a flavorful dish. It pays for itself vs using water and bouillon cubes. → Check price on Amazon
Creamy Sundried Tomato Lentils – Better Than Takeout
Ingredients
Main Ingredients
- 1 cup green lentils
- 1 cup sundried tomatoes
- 4 cups vegetable broth
- 2 cups spinach
Seasonings
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1/2 cup heavy cream
Optional Toppings
- Fresh parsley, chopped
- Red pepper flakes
- Crumbled feta cheese
Instructions
- Step 1: In a large pot, combine lentils, sundried tomatoes, vegetable broth, onion, garlic, thyme, oregano, salt, and pepper. Bring to a boil.
- Step 2: Reduce heat, cover, and let simmer for 25-30 minutes, or until lentils are tender.
- Step 3: Stir in heavy cream and spinach. Cook until spinach is wilted.
- Step 4: Use an immersion blender to puree half of the lentils for a creamy texture. Alternatively, transfer half of the lentils to a blender and blend until smooth, then return to the pot.
- Step 5: Serve hot, topped with fresh parsley, red pepper flakes, and crumbled feta cheese (optional).
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes when cooking.
- Best substitution: If you don't have sundried tomatoes, you can use canned diced tomatoes instead.
- Make-ahead: This recipe can be made ahead and reheated. See storage notes for details.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the lentils are not tender after 30 minutes, continue to cook until they reach your desired tenderness.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through.
- Make ahead: This recipe can be made ahead and reheated.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 10g
- Carbs: 45g
- Fiber: 15g
- Sugar: 5g
- Sodium: 700mg
- Cholesterol: 30mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Sundried Tomato Lentils – Better Than Takeout FAQs
Yes, this recipe can be made ahead and reheated. See storage notes for details.
This could be due to overcooking the lentils or not pureeing enough of them. Try cooking the lentils for less time and pureeing more of them for a thicker texture.
Yes, this recipe can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, this recipe can be made in the Instant Pot. Cook on high pressure for 8-10 minutes, then proceed with the recipe as written.
The best way to reheat this dish is in the oven at 350°F (180°C) for 10-15 minutes, or until heated through. The microwave can make the lentils soggy.
A Warm Final Note
I can’t wait for you to try Creamy Sundried Tomato Lentils – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
