Creamy Sundried Tomato Lentils – Better Than Takeout
Creamy Sundried Tomato Lentils – A comforting, protein-packed dinner ready in just 20 minutes. After making this many times, I discovered the trick to a perfectly creamy sauce. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Pancake Tacos Recipe for a Fun Breakfast or Brunch and Crispy Feta Phyllo Rolls with Sweet Chili Honey Sauce.
Why This Creamy Sundried Tomato Lentils – Better Than Takeout Is Pure Comfort
- Perfectly creamy sauce every time
- Packed with protein and flavor
- Ready in just 20 minutes
- Better than takeout and freezer-friendly
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.
- 2 cups green lentils
- 1 onion
- 3 cloves garlic
- 1 cup sundried tomatoes
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional: Fresh parsley
- Optional: Red pepper flakes
📝 Ingredient Notes
- lentils: Make sure to rinse and pick over lentils before cooking.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks lentils in half the time → See on Amazon
- Immersion Blender — Smooths out the sauce perfectly → See on Amazon
How to Make Creamy Sundried Tomato Lentils – Better Than Takeout
- Cook lentils: Rinse and pick over lentils. Combine with diced onion, minced garlic, vegetable broth, and seasonings. Bring to a boil, then reduce heat and simmer until lentils are tender.
- Blend the sauce: Remove from heat and blend until smooth using an immersion blender. Stir in coconut milk and sundried tomatoes.
- Serve: Season with salt and pepper. Garnish with fresh parsley and red pepper flakes. Serve hot.
Cook's Tips for Perfect Creamy Sundried Tomato Lentils – Better Than Takeout
- Common mistake and fix: Don't overcook the lentils or they'll become mushy. If they're not tender enough, add more water and cook longer.
- Pro tip: For a smoother sauce, blend the lentils a bit longer or use a high-powered blender.
- Pro tip: Make a big batch and freeze 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
Freezing Creamy Sundried Tomato Lentils – Better Than Takeout
Freeze individual portions for up to 3 months
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes Microwave: Reheat in the microwave for 2-3 minutes
Recipe Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the sauce.
- Best substitution: You can substitute the coconut milk with heavy cream for a richer sauce.
- Make-ahead: Cook the lentils and blend the sauce ahead of time. Reheat and add the coconut milk and sundried tomatoes before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the sauce is too thick, thin it out with a bit of water or vegetable broth.
Want to level up this recipe?
High-quality vegetable broth — Makes a huge difference in the flavor of the dish → Check price on Amazon
Creamy Sundried Tomato Lentils – Better Than Takeout
Ingredients
Main Ingredients
- 2 cups green lentils
- 1 onion
- 3 cloves garlic
- 1 cup sundried tomatoes
Seasonings
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Optional Toppings
- Fresh parsley
- Red pepper flakes
Instructions
- Cook lentils: Rinse and pick over lentils. Combine with diced onion, minced garlic, vegetable broth, and seasonings. Bring to a boil, then reduce heat and simmer until lentils are tender.
- Blend the sauce: Remove from heat and blend until smooth using an immersion blender. Stir in coconut milk and sundried tomatoes.
- Serve: Season with salt and pepper. Garnish with fresh parsley and red pepper flakes. Serve hot.
Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the sauce.
- Best substitution: You can substitute the coconut milk with heavy cream for a richer sauce.
- Make-ahead: Cook the lentils and blend the sauce ahead of time. Reheat and add the coconut milk and sundried tomatoes before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the sauce is too thick, thin it out with a bit of water or vegetable broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days
- Freezer: Freeze individual portions for up to 3 months
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes
- Microwave reheat: Reheat in the microwave for 2-3 minutes
- Make ahead: This dish can be made ahead and reheated
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 10g
- Carbs: 70g
- Fiber: 20g
- Sugar: 8g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Sundried Tomato Lentils – Better Than Takeout FAQs
Yes, you can cook the lentils and blend the sauce ahead of time. Reheat and add the coconut milk and sundried tomatoes before serving.
You may not have blended the sauce enough or added enough liquid. Make sure to blend until smooth and add enough water or vegetable broth.
Yes, combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
You can substitute the coconut milk with heavy cream for a richer sauce.
Yes, freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
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!
