Marry Me Lentils (Easy, Creamy, Vegan)

If you’re looking for an easy vegan dinner that feels comforting, indulgent, and satisfying, these Marry Me Lentils are exactly what you need. This recipe is inspired by the viral “Marry Me” flavour profile - creamy, savoury, and rich - but made completely plant-based. It’s perfect for busy weeknights, meal prep, or when you want a cosy vegan meal that doesn’t require much effort or fancy ingredients.

Why you’ll love this recipe

• Easy, one-pan vegan lentil recipe
• Creamy and comforting without dairy
• Made with mostly pantry staples
• High in fibre and plant-based protein
• Perfect for meal prep and leftovers

Is this recipe healthy?

Yes - this is a healthy vegan lentil recipe that’s both nourishing and filling. Lentils are rich in fibre, iron, and plant-based protein, helping to support digestion and keep you full for longer. The cashew cream adds healthy fats, while tomatoes, garlic, and onion provide antioxidants and flavour.

Key tips for the best creamy lentils

Cook out the tomato paste

Don’t rush this step. Cooking the tomato paste for a full 2 minutes (or longer if you prefer!) allows it to caramelise slightly, removing any raw taste and adding depth, richness, and umami to the dish. If the pan starts to look dry, add a small splash of olive oil to help the tomato paste cook evenly. You’ll know it’s ready when the tomato paste deepens to a slightly darker shade of red.

Control the heat level

Chilli flakes add warmth rather than overpowering spice, but everyone’s tolerance is different. Start with the lower amount, taste as you go, and add more if needed. You can also finish with extra chilli at the table for those who like more heat.

Adjust the consistency as needed

Lentils naturally absorb liquid as they cook and as they sit. If the sauce becomes too thick - especially when reheating - simply stir in a splash of vegetable stock or water until the lentils are creamy and saucy again.

Vegan or not?

This recipe is deliciously plant-based, but it’s also very easy to adapt. If you don’t need it to be vegan, simply swap the cashew cream for 200ml double cream (heavy cream if you’re in the US). For extra richness, stir through some freshly grated Parmesan at the end, or sprinkle it on top just before serving.

Ingredients

Onion

Garlic

Tomato paste

Dried oregano (or thyme/mixed herbs)

Chilli flakes

Smoked paprika

Garlic granules

Sun-dried tomatoes

Green or brown lentils (canned)

Vegetable stock

Balsamic vinegar

Fresh basil

Cashews (substitutions below)

Olive oil, salt, and black pepper

(Exact quantities below.)

Step-by-step instructions

1. Soak the cashews

Place the cashews in a small heatproof bowl and cover with boiling water. Set aside while you prepare the rest of the ingredients. This softens the cashews and helps create a smooth, creamy sauce later.

2. Sauté the onion

Heat a generous drizzle of oil in a large frying pan or sauté pan over a medium-high heat. Add the chopped onion along with a good pinch of salt. Cook for 5–8 minutes, stirring occasionally, until soft, translucent, and lightly golden.

3. Build the flavour base

Add the minced garlic and tomato paste to the pan. Stir well and cook for about 2 minutes, allowing the tomato paste to darken slightly. This step is key for developing a rich, savoury flavour.

4. Add herbs, spices, and lentils

Stir in the dried oregano, chilli flakes, smoked paprika, and garlic granules. Add the sun-dried tomatoes, drained lentils, vegetable stock, and balsamic vinegar. Mix well and bring to a gentle simmer. Let it cook for 3–5 minutes so the flavours can meld.

5. Blend the cashew cream

Drain the soaked cashews and add them to a blender with 100 ml of fresh water. Blend until completely smooth and creamy. Scrape down the sides if needed - there should be no grit.

6. Make it creamy

Pour the cashew cream into the pan and stir until fully incorporated. Reduce the heat slightly and simmer for 2–3 minutes, until the lentils are thick, glossy, and creamy. Add a splash of water or stock if it becomes too thick.

7. Taste and adjust

Taste the lentils and adjust the seasoning with more salt, black pepper, or chilli flakes if needed. This is also the time to tweak the consistency.

8. Finish and serve

Remove from the heat and stir through the chopped fresh basil. Serve warm with crusty bread, rice, or your favourite sides.

Substitutions & variations

Cashews: Swap for oat cream, soy cream, coconut milk, or vegan cream. Or, if you want to use dairy - double/heavy cream is very delicious too (add 200ml). 

Green lentils: brown lentils or cooked puy lentils work well.

Herbs: Fresh thyme or parsley instead of basil.

How to store and use leftovers

This recipe is ideal for meal prep. Make it up to 3-5 days in advance and store in the fridge. The flavours deepen over time, making it even better the next day. Reheat gently with a splash of water or stock.

It’s also suitable for freezing too, just freeze in portions for up to 3 months. Defrost overnight in the fridge or in the microwave, and reheat gently.

What to eat with Marry Me Lentils

• Crusty baguette or sourdough
• Roasted vegetables or gently wilted spinach 
• A simple green salad

FAQ

Is this lentil recipe spicy?

It’s mild as written. Increase or reduce chilli flakes to suit your taste.

Can I make this nut-free?

Yes - use oat cream, soy cream, coconut milk or double/heavy cream instead of cashews.

Is this recipe high in protein?

Yes. Lentils provide a good amount of plant-based protein, making this a filling vegan meal.

What type of lentils work best for this recipe?

Brown, green or puy lentils are ideal because they hold their shape while still becoming creamy. Red lentils are not recommended, as they break down too much.

Is this recipe gluten-free?

Yes, the lentils themselves are naturally gluten-free. Just make sure your vegetable stock and sun-dried tomatoes are certified gluten-free if needed.

Why did my lentils turn out too thick?

Lentils naturally absorb liquid as they sit. Simply stir in a splash of water or vegetable stock when reheating to loosen the sauce.

Is this suitable for kids?

Yes. Keep the chilli flakes minimal or omit them entirely for a kid-friendly version.