This plant-powered spin on the classic “Marry Me Chicken” proves that love at first bite doesn’t need meat. Marry Me Lentils brings together hearty red lentils, sun-dried tomatoes, garlic, and kale in a luscious, creamy sauce that’s packed with protein, fiber, and rich flavor. Whether you’re impressing a date or just treating yourself, this comforting, vegetarian dinner is everything you’d want in a weeknight meal: satisfying, nutritious, and absolutely swoon-worthy.
Pair it with toasted whole-grain bread or serve over brown rice, quinoa, or pasta—no matter how you serve it, it’s a dish that begs for a second helping.
Why You’ll Love It
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High in plant-based protein
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Rich in fiber, iron, and antioxidants
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Creamy, comforting, and totally crave-worthy
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Meal-prep friendly (keeps 5 days in the fridge!)
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Vegetarian and soy-free
Ingredients
| Quantity | Ingredient |
|---|---|
| ½ cup | Sun-dried tomatoes in oil with herbs, chopped |
| 2 tbsp | Oil from the sun-dried tomato jar |
| 1 cup | Yellow onion, finely chopped (1 small onion) |
| ½ tsp | Salt |
| 1 tbsp | Garlic, finely chopped (3 cloves) |
| 1 tbsp | Tomato paste |
| 1½ tsp | Italian seasoning |
| ¼ tsp | Crushed red pepper |
| 1 cup | Dry red lentils, rinsed and picked over |
| 3 cups | Reduced-sodium vegetable broth |
| 3 cups | Chopped, stemmed kale |
| ½ cup | Heavy cream |
| 2 tbsp | Fresh basil, chopped (plus more for garnish) |
| ¼ cup | Grated Parmesan cheese (vegetarian, if needed) |
| 4 slices | Whole-wheat baguette, toasted (1 oz each) |
Nutrition Profile
| Attribute | Value |
|---|---|
| Calories | 639 |
| Protein | 21g |
| Total Fat | 30g |
| Saturated Fat | 10g |
| Cholesterol | 40mg |
| Carbohydrates | 75g |
| Fiber | 10g |
| Total Sugars | 11g |
| Added Sugars | 0g |
| Sodium | 778mg |
| Potassium | 519mg |
Directions
| Step | Instructions |
|---|---|
| 1 | Heat 2 tbsp of oil from the sun-dried tomato jar in a large skillet over medium heat until shimmering. Add onion, ½ cup chopped sun-dried tomatoes, and ½ tsp salt. Cook, stirring, 5–6 minutes until softened. |
| 2 | Stir in garlic, tomato paste, Italian seasoning, and red pepper. Cook 1–2 minutes until fragrant and deep red. |
| 3 | Add lentils and broth; bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir occasionally. |
| 4 | Add chopped kale and continue simmering, covered, for 5 more minutes, until lentils are tender. |
| 5 | Stir in heavy cream and fresh basil. Cook uncovered for 2 minutes, stirring gently, until sauce thickens. |
| 6 | Remove from heat. Stir in Parmesan gradually until melted and smooth. |
| 7 | Garnish with more basil if desired. Serve hot with toasted baguette or your choice of grain. |
To Make Ahead
Store in an airtight container in the refrigerator for up to 5 days. Reheat with a splash of broth or water to loosen the sauce.
