Creamy Sundried Tomato Lentils for Easy Dinner

Creamy Sundried Tomato Lentils is the ultimate easy dinner solution. After making it dozens of times, I’ve discovered the trick to the creamiest texture. The rich, sun-kissed flavors and comforting creaminess will make your kitchen smell amazing. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Fresh Spring Roll Bowl with Creamy Peanut Sauce and Hearty Turkey Meatball Soup with Orzo and Spinach.

What You'll Need for Creamy Sundried Tomato Lentils for Easy Dinner

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 jar (16 oz) sundried tomatoes
• 1 onion
• 4 cloves garlic
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tsp red pepper flakes (optional)
• Optional: Fresh parsley
• Optional: Crumbled feta cheese
• Optional: Balsamic glaze

How to Make Creamy Sundried Tomato Lentils for Easy Dinner

1. Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until softened.
2. Cook lentils: Add lentils, diced tomatoes (with juice), vegetable broth, dried basil, dried oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat, cover, and let simmer for 20-25 minutes, or until lentils are tender.
3. Blend and finish: Use an immersion blender to blend about half of the lentils and tomatoes until smooth. Stir in sundried tomatoes and red pepper flakes (if using). Cook for an additional 5 minutes. Serve hot, topped with fresh parsley and crumbled feta cheese if desired.

Storing & Reheating Creamy Sundried Tomato Lentils for Easy Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This dish can be made ahead and reheated successfully.

Freezing Creamy Sundried Tomato Lentils for Easy Dinner

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, 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, omit the feta cheese.
• Best substitution: You can substitute the sundried tomatoes with fresh tomatoes in a pinch.
• Make-ahead: This recipe can be made ahead and reheated successfully.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the lentils are still hard after 25 minutes, add more water and cook for an additional 5-10 minutes.

Creamy Sundried Tomato Lentils for Easy Dinner

⏱

Prep

10 mins

🍳

Cook

25 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian, Gluten-Free

Ingredients

Main Ingredients

• 1 cup green lentils
• 1 jar (16 oz) sundried tomatoes
• 1 onion
• 4 cloves garlic
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth

Seasonings

• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tsp red pepper flakes (optional)

Optional Toppings

• Fresh parsley
• Crumbled feta cheese
• Balsamic glaze

Instructions

1. Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until softened.
2. Cook lentils: Add lentils, diced tomatoes (with juice), vegetable broth, dried basil, dried oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat, cover, and let simmer for 20-25 minutes, or until lentils are tender.
3. Blend and finish: Use an immersion blender to blend about half of the lentils and tomatoes until smooth. Stir in sundried tomatoes and red pepper flakes (if using). Cook for an additional 5 minutes. Serve hot, topped with fresh parsley and crumbled feta cheese if desired.

Notes

• Chef tip: For a vegetarian version, use vegetable broth. For a vegan version, omit the feta cheese.
• Best substitution: You can substitute the sundried tomatoes with fresh tomatoes in a pinch.
• Make-ahead: This recipe can be made ahead and reheated successfully.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the lentils are still hard after 25 minutes, add more water and cook for an additional 5-10 minutes.

Storage

• Fridge: Store leftovers in an airtight container in the fridge 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, 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 successfully.

Nutrition Per Serving

• Calories: 350
• Protein: 18g
• Fat: 9g
• Carbs: 45g
• Fiber: 15g
• Sugar: 7g
• Sodium: 750mg
• Cholesterol: 5mg
• Sat. Fat: 1.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Sundried Tomato Lentils for Easy Dinner FAQs

A Warm Final Note

I can’t wait for you to try Creamy Sundried Tomato Lentils for Easy Dinner 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!