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Creamy Sun-Dried Tomato Red Lentils
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Creamy Sun-Dried Tomato Red Lentils

50 minServes 4Nutri-Score B€
from @southernfrugalmomma1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • red lentils (rinsed and soaked 20 minutes, then drained)Pantry200 g
  • water (for soaking)Other720 ml
  • olive oil (for sautéing)Pantry30 ml
  • sun-dried tomatoes (chopped)Pantry40 g
  • onion (diced)Produce0.5 pieces
  • garlic (minced)Produce4 pieces
  • tomato pastePantry30 g
  • Italian seasoningSpices5 g
  • chicken broth (made with chicken bouillon powder)Pantry720 ml
  • heavy whipping creamDairy60 ml
  • mozzarella cheese (shredded)Dairy40 g
  • soft bread (for dipping)Bakery4 pieces

per serving

Nutrition

338kcal

Carbs
44 g
Proteins
16 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Colander
  • Sauté pan
  • Saucepan

step by step

Method

  1. Soak the lentils

    • Place the rinsed red lentils in a bowl and cover with the water.
    • Let them soak, then drain and rinse well.
    Step 1

  2. Sauté the aromatics

    • Heat the olive oil in a pan and add the chopped sun-dried tomatoes and diced onion.
    • Sauté for a couple of minutes, then add the minced garlic.
    • Keep the heat on medium low so the garlic doesn't burn.
    Step 2

  3. Build the base

    • Stir in the tomato paste and Italian seasoning.
    • Pour in the chicken broth and add the drained lentils.
    • Bring to a simmer.
    Step 3

  4. Simmer covered

    • Cover with a lid, reduce the heat and let it simmer until the lentils are tender.
    Step 4

  5. Make it creamy

    • Stir in the heavy whipping cream and the mozzarella.
    • Simmer gently so the flavors mingle and the cheese melts.
    Step 5

  6. Serve

    • Serve hot with soft bread for dipping.
    Step 6
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