Creamy Sundried Tomato Lentils: Better Than Takeout
Creamy Sundried Tomato Lentils — A comforting, protein-packed dinner ready in 30 minutes. After making this many times, I’ve perfected the creamy texture that makes this better than takeout. The trick I discovered is using a bit of cornstarch to thicken the sauce. The fresh, cozy aroma will fill your kitchen and make your family beg for seconds. Try it with my Easy Burnt Basque Cheesecake for a perfect meal. If you love recipes like this, you’ll also enjoy Easy Burnt Basque Cheesecake and Easy Ginger Garlic Broth with Rice Noodles.
Why This Creamy Sundried Tomato Lentils: Better Than Takeout Is Pure Comfort
- Protein-packed and satisfying
- Ready in 30 minutes
- Better than takeout
- Versatile — serve with rice, pasta, or bread
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
- 1 onion
- 3 cloves garlic
- Vegetable broth
- Tomato paste
- Cornstarch
- Paprika
- Cumin
- Salt
- Pepper
- Optional: Fresh parsley
- Optional: Red pepper flakes
📝 Ingredient Notes
- Lentils: Rinse before cooking to remove any debris.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Immersion Blender — Makes blending soups easy → See on Amazon
How to Make Creamy Sundried Tomato Lentils: Better Than Takeout
- Step 1: Sauté onion and garlic until soft. Add lentils, sundried tomatoes, broth, and spices. Simmer until lentils are tender.
- Step 2: Blend half the mixture until smooth. Return to pot. Stir in cornstarch mixed with water. Simmer until thickened.
Cook's Tips for Perfect Creamy Sundried Tomato Lentils: Better Than Takeout
- : Undercooking lentils can make them tough. Make sure they're tender before blending.
- Common mistake and fix: If the sauce is too thick, thin it out with a bit more broth or water.
- : For a spicier version, add a pinch of red pepper flakes.
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 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 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway.
Recipe Notes
- Chef tip: Adding a splash of vinegar to the pot when cooking lentils can help them maintain their color.
- Best substitution: You can substitute the sundried tomatoes with fresh tomatoes if you prefer.
- Make-ahead: This dish freezes well. Make a big batch and freeze individual portions for easy meals.
- Scaling: This recipe can easily be doubled or halved depending on your needs.
- Troubleshooting: If the lentils are still hard after simmering for 25 minutes, they may be old. Try soaking them first or using a different type of lentil.
Want to level up this recipe?
Good quality vegetable broth — Makes a big difference in flavor → Check price on Amazon
Creamy Sundried Tomato Lentils: Better Than Takeout
Ingredients
Main Ingredients
- 1 cup green lentils
- 1 cup sundried tomatoes
- 1 onion
- 3 cloves garlic
Seasonings
- Vegetable broth
- Tomato paste
- Cornstarch
- Paprika
- Cumin
- Salt
- Pepper
Optional Toppings
- Fresh parsley
- Red pepper flakes
Instructions
- Step 1: Sauté onion and garlic until soft. Add lentils, sundried tomatoes, broth, and spices. Simmer until lentils are tender.
- Step 2: Blend half the mixture until smooth. Return to pot. Stir in cornstarch mixed with water. Simmer until thickened.
Notes
- Chef tip: Adding a splash of vinegar to the pot when cooking lentils can help them maintain their color.
- Best substitution: You can substitute the sundried tomatoes with fresh tomatoes if you prefer.
- Make-ahead: This dish freezes well. Make a big batch and freeze individual portions for easy meals.
- Scaling: This recipe can easily be doubled or halved depending on your needs.
- Troubleshooting: If the lentils are still hard after simmering for 25 minutes, they may be old. Try soaking them first or using a different type of lentil.
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 the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway.
- Make ahead: This recipe can be made ahead and reheated.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 5g
- Carbs: 55g
- Fiber: 18g
- Sugar: 6g
- Sodium: 750mg
- 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 recipe can be made ahead and reheated. It also freezes well.
Undercooking lentils can make them tough. Make sure they're tender before blending.
Yes, cook on low for 6-8 hours or high for 3-4 hours. Stir in the cornstarch mixture during the last hour of cooking.
This dish is versatile. Serve with rice, pasta, or bread.
Yes, but they may not have the same texture as dried lentils. Adjust cooking time accordingly.
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!
