Name: Creamy Lentil Marsala Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup dry black, brown or green lentils; 2.5 cups cooked lentils (or 2 cans drained and rinsed); oil from a jar of sundried tomatoes, for cooking (about 3 tablespoons); 1 small red onion, finely diced; 6 cloves garlic, crushed; 2 tsp fennel seeds, crushed; 1 tbsp Italian seasoning; 1 tsp smoked paprika; 3 tbsp tomato paste; ½ cup sun dried tomatoes, chopped; 2 cups (480 ml) vegetable stock; ¾ cup (180 ml) heavy (double) cream; 1 cup (100 g) parmesan, pecorino or Italian hard cheese; 1 bunch basil, chopped; lemon wedges, for squeezing

Jump to Recipe· 4.7 from 9 reviews

If you’re craving a hearty, comforting dish that’s bursting with flavor, I can’t recommend this Creamy Lentil Marsala Recipe enough. It’s one of those meals that feels super special, even though it’s made from simple ingredients you probably already have hanging out in your pantry. Creamy, luscious, and packed with all those warm Italian spices, this recipe will quickly become a weeknight favorite – trust me, you’re going to love it!

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Why This Recipe Works

Simple Pantry Staples: Uses basic ingredients like lentils and sundried tomatoes to create layers of rich, satisfying flavor without fuss.
Balanced Creaminess and Tang: The blend of cream, cheese, and lemon juice at the end perfectly mellows the spices and gives the dish a luscious texture.
Flexible Cooking Methods: Whether you use canned lentils or dry ones cooked on the stovetop or Instant Pot, the recipe adapts easily.
Flavor Depth from Fennel & Spices: The fennel seeds, smoked paprika, and Italian seasoning create an inviting aroma and depth not usually found in lentil dishes.

Creamy Lentil Marsala, Lentil Marsala recipe, hearty vegetarian meal, quick Italian lentil dish, creamy lentil stew - The image shows a close-up view of a creamy lentil dish with black lentils in a thick orange sauce, scattered throughout with pieces of sun-dried tomatoes adding red bursts. There are visible green herbs mixed in and fresh green basil leaves placed on the top for garnish. A wooden spoon is stirring the mixture, partly covered by the sauce, and a lemon wedge rests at the upper right corner. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Lentil Marsala Recipe plays a part to make the final dish irresistibly flavorful and creamy – and you’ll find that a little tip or two on a few of them helps the whole thing really shine.

Creamy Lentil Marsala, Lentil Marsala recipe, hearty vegetarian meal, quick Italian lentil dish, creamy lentil stew - Flat lay of a small mound of dry black lentils, a small white ceramic bowl of deep red tomato paste, a handful of chopped sun dried tomatoes, a small white bowl with golden oil from sundried tomatoes, a small red onion whole and unpeeled, six whole uncracked garlic cloves arranged neatly, a small white bowl of fennel seeds, a small white bowl holding smoked paprika powder, a small white bowl filled with Italian seasoning herbs, a small white bowl of vegetable stock, a small white bowl of thick heavy cream, a wedge of lemon showing bright yellow peel and juicy interior, a small bunch of fresh green basil leaves, a block of Italian hard cheese with a fine grater beside it on white ceramic plate—all ingredients fresh and natural, balanced perfectly with symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oil from sundried tomatoes: Using this oil adds an umami richness and subtle tang that you won’t get with plain olive oil; it’s worth the extra jar just for the flavor boost.
Dry black, brown, or green lentils: Brown lentils hold their shape nicely, but black lentils offer a lovely earthiness; canned lentils work well too if you’re pressed for time.
Red onion: Adds a gentle sweetness that softens during cooking, balancing the savory spices.
Garlic: Fresh garlic is key here – it builds the base flavor and infuses the oil with aromatic goodness.
Fennel seeds: Crushing these releases a sweet, licorice-like fragrance that makes this dish stand out.
Italian seasoning: Brings in that classic herbaceous flavor that ties everything together beautifully.
Smoked paprika: Adds warmth and a hint of smoky depth.
Tomato paste: Intensifies the tomato flavor and helps thicken the sauce.
Sun dried tomatoes: For bursts of concentrated tomato flavor and a little chew.
Vegetable stock: Provides a savory liquid base without overpowering the other flavors.
Heavy (double) cream: Makes the sauce irresistibly creamy and lush.
Parmesan, pecorino, or Italian hard cheese: Melts into the sauce adding savory saltiness and richness.
Basil: A fresh herbaceous pop at the end to brighten everything.
Lemon wedges: The finishing squeeze makes all the flavors pop—don’t skip this!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how adaptable this Creamy Lentil Marsala Recipe is. Depending on what mood I’m in or what’s in my fridge, I like to make a few tweaks here and there that keep it exciting.

Variation: Sometimes I swap the heavy cream for coconut cream to make it dairy-free while still keeping that silky texture – it’s a lovely twist that also adds a hint of sweetness.
Spice level: If you’re a fan of a little heat, adding a pinch of red pepper flakes when cooking the onions gives it a nice kick without overwhelming the dish.
Herbs: Fresh thyme or oregano can be added alongside basil to give it a slightly different herbal vibe depending on what you have on hand.
Lentil type: Try using green lentils for a nuttier, firmer bite if you prefer some texture contrast to the creamy sauce.

Step-by-Step: How I Make Creamy Lentil Marsala Recipe

Step 1: Cook Your Lentils First

If you’re starting with dry lentils like I usually do, get them going first – they need about 20 minutes to cook on the stove or 9 minutes in the Instant Pot (plus the natural release time). I always salt the water upfront which helps the lentils cook evenly and taste better. While they cook, you can prep everything else to save time. When done, drain and rinse them well; this prevents any muddy flavors from the cooking water.

Step 2: Sauté Your Aromatics and Spices

In a wide, deep pan, heat a few tablespoons of that precious sundried tomato oil over medium-low heat. Toss in your finely diced red onion and gently cook until softened. Then add the crushed garlic and give it about 30 seconds until it’s fragrant—don’t let it burn! Next, add crushed fennel seeds, smoked paprika, and Italian seasoning. Keep the heat low and stir quickly so the spices release all their aroma without scorching—this foundation gives the dish so much personality.

Step 3: Build Your Sauce Base

Fold in the tomato paste and sun dried tomatoes, stirring until everything is evenly incorporated and you see that rich red color deepen, about 2-3 minutes. Then you can turn off the heat and wait for those lentils to be ready.

Step 4: Combine Lentils and Simmer

Add your cooked lentils into the pan and stir well. Pour in the vegetable stock, pop a lid on, and let it simmer for 10 minutes so the lentils soak up some lovely saucy goodness. I usually uncover it for the last couple of minutes to let the sauce thicken – you want it creamy but not soupy.

Step 5: Finish with Cream, Cheese & Basil

Turn the heat down to low and gently stir in the cream, the grated cheese, and the chopped basil. This is where magic happens – the sauce mellows and thickens further while the cheese melts into silky perfection. Let it sit covered for five minutes off the heat to thicken even more, then stir again before serving.

Step 6: Serve with a Squeeze of Lemon

Nothing brightens this dish better than a quick squeeze of fresh lemon juice right before digging in. It cuts through the richness and balances the flavors. I always keep wedges on the side so everyone can add just how much they like.

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Pro Tips for Making Creamy Lentil Marsala Recipe

Use Quality Sundried Tomato Oil: It adds a subtle but unmistakable depth, so if you have homemade oil or a good brand, it really pays off.
Don’t Rush the Spices: Low, slow cooking of the spices unlocks their flavors without bitterness – this patience results in that unique marsala character.
Rinse Lentils After Cooking: To keep your sauce bright and prevent it from looking muddy, a quick rinse is key—learned this the hard way once!
Finish Off Off Heat: Stirring cheese and cream over low or off the heat ensures a smooth sauce that doesn’t separate or curdle.

How to Serve Creamy Lentil Marsala Recipe

Creamy Lentil Marsala, Lentil Marsala recipe, hearty vegetarian meal, quick Italian lentil dish, creamy lentil stew - A close-up of a creamy orange lentil dish mixed with dark green spinach and small bits of red tomato, all in one thick layer. The lentils are dark and round, creating a bumpy texture throughout the orange sauce. A woman's hand with green nail polish is dipping a light slice of bread into the creamy lentil mixture, lifting some of it. The dish is served in a white bowl with a dark rim, sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top this dish with a few fresh basil leaves if I have them, and a generous crack of black pepper. The fresh basil pairs beautifully with the cooked herbs within, and the pepper adds a little kick. For extra indulgence, I sometimes add a sprinkle of extra grated parmesan right before serving.

Side Dishes

This Creamy Lentil Marsala pairs wonderfully with crusty bread or garlic naan to soak up all that luscious sauce. I also like serving it alongside roasted seasonal veggies like asparagus or Brussels sprouts for a well-rounded meal. A crisp green salad works great too for some freshness on the plate.

Creative Ways to Present

For a special dinner, I like to serve the lentils in individual shallow bowls with a little drizzle of good-quality olive oil and a sprig of basil on top. You can also layer it over creamy polenta or mashed potatoes for a cozy twist that feels fancy but is still easy to pull off.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps beautifully for 3-4 days. The flavors even deepen and meld overnight, so it tastes even better the next day! Just be sure to cover it well to avoid any fridge dryness.

Freezing

This recipe freezes well too. I portion it out into freezer-safe containers or bags, and it’s perfect for a make-ahead meal. When ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm it in a saucepan over low heat, stirring occasionally and adding a splash of stock or water if the sauce has thickened too much. This helps keep the creamy texture silky without drying out.

FAQs

Can I use canned lentils instead of dry lentils for this Creamy Lentil Marsala Recipe?

Absolutely! Using canned lentils is a great shortcut and totally fine if you’re short on time. Just be sure to drain and rinse them thoroughly to remove excess liquid and any metallic taste. This will help keep your sauce fresh and not too watery.
What if I don’t have sundried tomato oil?

If you don’t have the oil from a jar of sundried tomatoes, good quality extra virgin olive oil works well too. You might miss a little of that subtle tang and richness, but the dish will still be delicious. Alternatively, you can stir in a tablespoon of sundried tomato paste or chopped sun dried tomatoes to boost flavor.
Can this recipe be made vegan or dairy-free?

Yes! Swap the heavy cream for full-fat coconut cream or a cashew cream, and use a vegan hard cheese or nutritional yeast in place of parmesan. These swaps keep the sauce creamy and flavorful without dairy.
How spicy is this Creamy Lentil Marsala Recipe?

The recipe has a mild warmth from the smoked paprika and fennel seeds but isn’t spicy-hot. If you like more heat, I recommend adding some red chili flakes when you sauté the onions for a gentle kick without overpowering the other flavors.

Final Thoughts

This Creamy Lentil Marsala Recipe holds a special place in my kitchen because it lifts humble lentils into something truly comforting and elegant without ever feeling complicated. The creaminess, the gentle spice, and the burst of freshness from lemon and basil make it the kind of meal you want on repeat, especially when you need something nourishing and satisfying but still quick to whip up. Give it a try—you’ll have one more delicious, cozy recipe in your repertoire that’ll impress family or friends, or simply make your solo dinners feel extra nice.