Marry Me Lentils

Marry Me Lentils are creamy, curried, and simmered with garlic, ginger, tomato paste, and red curry paste before being finished with coconut milk, cream, lime, and cilantro. A one-pot dinner that feels intentional, romantic, and easy enough for any night of the week.

Course Dinner, Main Course, Side Dish

Cuisine Curry-Inspired

Keyword black lentil curry, creamy curry lentils, creamy one pot dinner, curried marry me lentils, Italian comfort inspired, marry me lentils, marry me recipe family, one pot lentil dinner, spiced creamy lentils, vegetarian marry me recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings to 6 servings

Calories 365kcal

Author Cathy Pollak

Equipment

Dutch Oven or deep sauté pan. For simmering the curry and lentils together.
Colander To drain and rinse lentils.
Chef's knife For prepping aromatics.
wooden spoon To stir and build the sauce.

Ingredients

1 cup (200 g) black lentils uncooked. (2½ cups cooked)
2-3 tbsps (30-45 ml) olive oil
1 medium yellow onion finely diced
6 cloves garlic crushed
2 tbsps (20 g) chopped fresh ginger
3 tbsps (45 g) tomato paste
¼ cup (60 g) red curry paste (my favorite brand) easy to find (available at most markets)
1 cup (240 ml) chicken stock or vegetable stock
1 can (400 ml) full-fat unsweetened coconut milk
¼ cup (60 ml) heavy cream
1 tsp (5 ml) fish sauce (optional, omit for vegetarian)
1 tbsp (15 ml) fresh lime juice
¼ cup (10 g) chopped cilantro
salt and pepper to taste
¼ cup (30 g) roasted, salted peanuts for garnish (optional)
Additional cilantro or green onions for garnish (optional)

Instructions

If you’re starting with dry lentils, cook them first. Follow package directions, but in general, simmer in salted water until tender with a little bite, about 20 minutes. Drain and rinse under cool water until clear.
1 cup (200 g) black lentils
Heat olive oil in a deep sauté pan over medium-low heat. Add the onion and cook until soft and just starting to turn golden. Stir in the garlic, ginger, tomato paste, and red curry paste. Cook for 2 minutes, stirring, until fragrant.
2-3 tbsps (30-45 ml) olive oil, 1 medium yellow onion, 6 cloves garlic, 2 tbsps (20 g) chopped fresh ginger, ¼ cup (60 g) red curry paste (my favorite brand), 3 tbsps (45 g) tomato paste
Whether using pre-cooked lentils or freshly cooked, add them to the pan with the curry paste mixture. Stir to coat.
Pour in the chicken stock and coconut milk. Cover and simmer for 10 minutes, then uncover and cook for 5 more minutes to thicken slightly.
1 cup (240 ml) chicken stock, 1 can (400 ml) full-fat unsweetened coconut milk
Stir in the heavy cream, lime juice, and fish sauce. Cover and let sit off the heat for 5 minutes.
¼ cup (60 ml) heavy cream, 1 tsp (5 ml) fish sauce
Finish with lime juice, chopped cilantro, salt and pepper to taste, and a sprinkle of peanuts if using. Serve warm over rice or with naan.
1 tbsp (15 ml) fresh lime juice, ¼ cup (10 g) chopped cilantro, salt and pepper to taste, ¼ cup (30 g) roasted, salted peanuts, Additional cilantro or green onions

Notes

Black lentils hold their shape best, but brown lentils or green lentils can be substituted.
If you’re worried about spice, start with less curry paste and add more as the sauce develops.
For vegetarian or vegan, use vegetable stock and omit the fish sauce. This dish is gluten free.
The Mae Ploy brand curry paste I recommend contains shrimp and the fish sauce (which can be omitted) is also not vegetarian. There is a vegetarian version of Mae Ploy available, but it is a bit more pricey.
Let the lentils rest a few minutes before serving so the sauce can thicken and the flavors settle in.
Leftovers keep in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of stock or water.

If you’re making these Marry Me Lentils, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition