Preparation Steps

• If you're cooking your lentils from dry, start this process before you even start prepping the other ingredients.
• For black lentils: Instant Pot: 1 cup of lentils + 1.75 cups of salted water, cook on HIGH for 9 minutes, followed by a natural release for 10 minutes.
• For Stovetop: 1 cup of lentils + 3.5 cups of salted water. Simmer for around 20 minutes until soft, but a little al dente.
• In a large, deep sided saute pan, heat a few tablespoons of the oil from your sundried tomato jar.
• Saute the onions until soft and then add the garlic. Saute for another 30 seconds or so, until fragrant.
• Add the fennel seeds and saute until the fragrance is released.
• Quickly add a little extra oil and the smoked paprika and Italian seasoning.
• Saute for a few more moments until the fragrance is released and the spices are well distributed through the oil.
• Add the tomato paste and sundried tomatoes and saute until they are well mixed in.
• Turn off the heat and set aside while you get your lentils ready.
• Drain your lentils in a sieve once they're cooked.
• Rinse them until the water is running clear.
• 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.
• 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.
• Allow to sit (covered) for 5 minutes to thicken up, then give it another stir and serve with lemon wedges for squeezing.