Creamy Sundried Tomato Lentils – Better Than Takeout
Creamy Sundried Tomato Lentils – A hearty, comforting dinner ready in 30 minutes. After making this many times, I’ve discovered the trick to the creamiest texture without any dairy. This dish is perfect for cozy nights in, and it’s better than takeout. If you love recipes like this, you’ll also enjoy Garlic Roasted Cabbage Steaks with Smoky Spices and Easy Steak Cheese Quesadillas Recipe for Quick Dinner.
Why This Creamy Sundried Tomato Lentils – Better Than Takeout Is Pure Comfort
- Packed with protein and fiber for a satisfying meal
- Creamy texture without any dairy or heavy cream
- Better than takeout and freezer-friendly
- Versatile – serve as a soup, stew, or side dish
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 onion, diced
- 3 cloves garlic, minced
- 1 cup sundried tomatoes, chopped
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped
- Optional: Crusty bread, for serving
đź“ť Ingredient Notes
- lentils: Make sure to rinse and pick over lentils before cooking.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking lentils in half the time → See on Amazon
- Immersion Blender — Creates a smooth, creamy texture without transferring hot soup to a blender → See on Amazon
How to Make Creamy Sundried Tomato Lentils – Better Than Takeout
- Sauté onion and garlic: In a large pot, sauté diced onion and minced garlic until softened.
- Cook lentils: Add lentils, vegetable broth, diced tomatoes, sundried tomatoes, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until lentils are tender.
- Blend: Use an immersion blender to blend half of the lentil mixture until smooth. This creates a creamy texture without adding dairy.
- Serve: Ladle into bowls and garnish with fresh parsley. Serve with crusty bread on the side.
Cook's Tips for Perfect Creamy Sundried Tomato Lentils – Better Than Takeout
- Common mistake and fix: Don't overcook lentils. They can become mushy and lose their texture. To prevent this, keep an eye on them and test for doneness at the lower end of the cooking time.
- Tip: For a smoother texture, blend the entire mixture. For a heartier stew, leave some lentils whole.
- Tip: Add a splash of red wine vinegar at the end of cooking for a tangy flavor boost.
- Tip: Freeze leftovers in individual portions for easy meals later.
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 for up to 5 days. Make-ahead tip: This dish can be made ahead and reheated for easy meals throughout the week.
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 a pot on the stove over medium heat, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, use vegetable broth. For a vegan version, use water instead of vegetable broth.
- Best substitution: Green lentils can be substituted with brown lentils. Cooking time may vary.
- Make-ahead: This dish can be made ahead and reheated for easy meals throughout the week.
- Scaling: This recipe can be easily doubled or tripled for larger crowds or meal prepping.
- Troubleshooting: If lentils are not tender after 30 minutes, continue to simmer until they reach the desired texture.
Want to level up this recipe?
High-quality vegetable broth — Pays for itself vs takeout – use better ingredients for better flavor → Check price on Amazon
Creamy Sundried Tomato Lentils – Better Than Takeout
Ingredients
Main Ingredients
- 1 cup green lentils
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup sundried tomatoes, chopped
Seasonings
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
Optional Toppings
- Fresh parsley, chopped
- Crusty bread, for serving
Instructions
- Sauté onion and garlic: In a large pot, sauté diced onion and minced garlic until softened.
- Cook lentils: Add lentils, vegetable broth, diced tomatoes, sundried tomatoes, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until lentils are tender.
- Blend: Use an immersion blender to blend half of the lentil mixture until smooth. This creates a creamy texture without adding dairy.
- Serve: Ladle into bowls and garnish with fresh parsley. Serve with crusty bread on the side.
Notes
- Chef tip: For a vegetarian version, use vegetable broth. For a vegan version, use water instead of vegetable broth.
- Best substitution: Green lentils can be substituted with brown lentils. Cooking time may vary.
- Make-ahead: This dish can be made ahead and reheated for easy meals throughout the week.
- Scaling: This recipe can be easily doubled or tripled for larger crowds or meal prepping.
- Troubleshooting: If lentils are not tender after 30 minutes, continue to simmer until they reach the desired texture.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a pot on the stove over medium heat, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This dish can be made ahead and reheated for easy meals throughout the week.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 6g
- Carbs: 55g
- Fiber: 15g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Sundried Tomato Lentils – Better Than Takeout FAQs
Yes, this dish can be made ahead and reheated for easy meals throughout the week.
This could be due to overcooking or not blending enough of the lentils. To fix, simmer to reduce liquid or blend more of the lentils until the desired texture is reached.
Yes, combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Water can be used as a substitute, but it may affect the flavor. For a richer flavor, use chicken or beef broth instead.
Yes, combine all ingredients in the Instant Pot and cook on high pressure for 10 minutes, followed by a natural release.
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!
