Creamy “Marry Me” Lentils
-
-
Drain your lentils in a sieve once they’re cooked, or if you’re using canned. The kind of sieve you use for icing sugar is ideal, as the holes in pasta colanders can be too large for lentils.
Rinse them until the water is running clear – this is an important step keep the sauce from being muddied by the color of the dark cooking water.
-
Add the lentils to the pan and turn the heat back up. Mix through.
-
-
Add the vegetable stock and allow to simmer for 10 minutes. Start off with the pan covered, but uncover it for the last couple of minutes. The sauce should thicken up as the lentils drink up some of the water.2 cups vegetable stock
-
Finally, stir in the cream, cheese and basil over a very low heat until the cheese has melted through and the basil has wilted into the sauce.3/4 cup heavy (double) cream,1 cup parmesan, pecorino or Italian hard cheese,1 bunch basil
-
Allow to sit (covered) for 5 minutes to thicken up, then give it another stir and serve with lemon wedges for squeezing.lemon wedges
