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One-Pot Marry Me Lentils

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Prepare to be swept off your feet by these One-Pot Marry Me Lentils! This dish features tender red lentils cooked in a rich, dairy free creamy tomato sauce that's been infused with garlic, herbs, and sun-dried tomatoes. It's a low fuss meal as it's all made in one pot, and can be served over rice, with crusty bread, or on a bed of greens for a meal that will have everyone asking for seconds! Oil free, gluten free, dairy free and packed will an irresistible flavor.
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One-Pan Marry Me Lentils

The “Marry Me Chicken” craze took social media by storm, with countless home cooks whipping up this rich, creamy dish in hopes of wowing their loved ones. The idea was simple: a meal so irresistible that it could inspire a proposal after just one bite. As soon as I saw this trend, I knew I had to create a Jackfruitful spin on it, and thus, my One-Pot Marry Me Lentils recipe was born!

This version not only carries the essence of the original dish but also had Clinton saying “I DO ineed love this recipe”! By swapping out the chicken for protein-packed red lentils and using a dairy-free coconut milk base, this dish is much lighter while still being incredibly satisfying with just as much wow factor. I also took  it up a notch in the health department by adding spinach, oil-free sundried tomatoes and increasing the umami with nutritional yeast instead of cheese. I wouldn’t doubt it if you told me that this vegan version is even more delicious than the original. So, whether you’re just looking for a healthy meal with restaurant-worthy flavor or trying to woo your sweetie with a dish that will make them fall head over heels, this Marry Me Lentils recipe is the perfect easy one pot meal that will check both boxes and is perfect to make on those busy weeknights.

One-Pan Marry Me Lentil Ingredients

  • Garlic Cloves: An essential aromatic that infuses the dish with a robust, savory flavor. As it cooks, garlic releases a mellow sweetness that builds a deep, aromatic foundation, making it a necessary component of the sauce. Garlic adds a warm, comforting undertone that complements the richness of the lentils and the creaminess of the coconut milk.
  • Yellow Onion: Known for its mild and sweet flavor, which becomes even more pronounced when sautéed. In this recipe, the onion is finely diced and cooked until it’s soft and caramelized, enhancing the overall depth and sweetness of the sauce. The onion’s natural sugars help to balance the acidity of the tomatoes and vinegar.
  • Sun Dried Tomatoes: I went with an oil free sun dried tomato variety which keeps things lighter and lower in fat. They add a concentrated burst of tangy sweetness that makes every forkful an experience. Sun dried tomatoes have an intense flavor that is a perfect match for the creamy coconut milk, providing a rich depth that elevates the sauce. The chewy texture of sun-dried tomatoes contrasts beautifully with the tender lentils, creating a dish that’s both satisfying and filled with texture.
  • Italian Seasoning: This blend of dried herbs, typically including oregano, thyme, basil, and rosemary, infuses the dish with a fragrant, earthy aroma. Italian seasoning provides a well-rounded herbal backdrop that enhances the natural flavors of the other ingredients. Using an Italian blend offers a quick way to introduce a mix of Mediterranean flavors without needing to reach for multiple spices.
  • Tomato Paste: A concentrated form of tomatoes thickens the sauce and deepens the tomato base, giving the dish a robust, hearty character. The tomato paste’s rich, slightly tangy flavor acts as the backbone of the sauce, complementing the sweetness of the onions and the acidity of the balsamic vinegar.
  • Coconut Aminos: Brings a unique blend of umami and savoriness to the dish, adding a layer of complexity to the creamy tomato sauce. Its acidity cuts through the richness of the coconut milk, balancing the flavors and enhancing the overall depth of the sauce. A small amount of coconut aminos goes a long way.
chopped sun-dried tomatoes on a wooden cutting board
fresh spinach piled on a wooden cutting board
  • Cherry Tomatoes: These little pockets of joy burst with natural sweetness and juiciness. They provide a fresh, vibrant contrast to the rich and creamy sauce. As they cook down, they release their juices, blending with the other ingredients to create a sauce that is both sweet and tangy. 
  • Coconut Milk: You can use any milk you want but in this recipe, the coconut milk really has a chance to shine as it is the perfect amount of creamy. Coconut milk creates a luscious, sauce that makes this dish so comforting. It adds a rich, velvety texture while keeping the dish dairy-free! The subtle sweetness of coconut milk also complements the tangy tomatoes and savory garlic.
  • Red Lentils: The star of this dish, providing a hearty, protein-rich base. They cook quickly and break down to a soft consistency, making them ideal for one-pot meals like this. Red lentils absorb the flavors of the sauce beautifully, resulting in a dish that’s both satisfying and nourishing. They’re also a great source of plant-based protein and fiber!
  • Nutritional Yeast: A popular vegan ingredient that adds a cheesy, nutty flavor to the dish without any dairy. Additionally, nutritional yeast is a great source of B vitamins and protein, making it a nutritious addition to this already wholesome meal.
  • Baby Spinach: Adds a fresh, vibrant touch to the dish, both in flavor and color. As it wilts into the sauce, it melds perfectly with the other ingredients, adding a subtle earthiness and a pop of green. Spinach is also packed with vitamins and minerals, contributing to the nutritional value of the meal while balancing the richness of the sauce.
  • Flat Leaf Parsley: Used as a finishing touch in this recipe, adding a bright, herbal note that lightens the dish and enhances its overall flavor. The slightly peppery taste of parsley cuts through the richness of the sauce, providing a refreshing contrast that brings all the flavors together. Plus, parsley adds a burst of color, making the dish as beautiful to look at as it is to eat.

How to Make Marry Me Lentils

Sauté the Aromatics

Start by heating your skillet over medium heat. Add a splash of water or a drizzle of cooking oil, then toss in the minced garlic and diced onion. Sauté for 2-3 minutes until the mixture is fragrant and the onion becomes translucent.

Build the Flavor

Stir in the Italian seasoning and tomato paste, cooking for about 30 seconds to deepen the flavor. Deglaze the pan with a splash of water if needed. This step caramelizes the tomato paste, adding a richer taste to your sauce.

Simmer the Lentils

Pour in the coconut aminos, cherry tomatoes, water, coconut milk, and lentils. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cook for about 20 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.

Finish with Greens

Season with salt and pepper, then add the chopped spinach. Allow the spinach to wilt into the sauce, then sprinkle with fresh parsley just before serving. Add fresh basil leaves, red pepper flakes, a sprinkle of vegan parmesan cheese or any other garnishes that make this meal exceptional for you!

red lentils added to a creamy vegetable soup base

What is Marry Me Chicken (or in this case Lentils)?

The term “Marry Me” is often used to describe a dish that is so delicious, it could convince someone to propose! Most recently the trend “Marry Me Chicken” is a dish that’s creamy, flavorful and ideal for impressing loved ones! This lentil version swaps out the chicken for protein-packed red lentils and heavy cream for coconut milk to keep things indulgent, comforting, vegan and filled with flavor.

How to Serve Marry Me Lentils

These lentils are incredibly versatile and can be served in various ways. Enjoy them over a bed of fluffy basmati rice or alongside massaged kale for a hearty, healthy meal. They also pair wonderfully with crusty bread or naan, perfect for soaking up every last drop of that rich, creamy sauce.

Other One-Pan Recipes You’ll Love

If you liked this recipe make sure you leave a comment and rating below – also check out these delicious one-pot recipes!

One Pan Vegan Taco Skillet

Creamy Miso Chickpeas

30 Minute Vegan Chana Masala

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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creamy tomato lentils with spinach and herbs in a saucepan with a wooden spoon
Jackie Akerberg

One-Pot Marry Me Lentils

4.89 from 26 votes
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Prepare to be swept off your feet by these One-Pot Marry Me Lentils! This dish features tender red lentils cooked in a rich, dairy free creamy tomato sauce that's been infused with garlic, herbs, and sun-dried tomatoes. It's a low fuss meal as it's all made in one pot, and can be served over rice, with crusty bread, or on a bed of greens for a meal that will have everyone asking for seconds! Oil free, gluten free, dairy free and packed will an irresistible flavor.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Meal Prep
Calories: 355

Equipment

  • stove

Ingredients
  

  • 4 garlic cloves, minced
  • 1 yellow onion, finely diced
  • ¼ cup sun dried tomatoes not oil-packed, chopped
  • 2 cups cherry tomatoes
  • 1 tbsp Italian seasoning
  • 1½ tbsp tomato paste
  • 1 tbsp coconut aminos
  • 2½ cups water
  • 15 oz canned full fat coconut milk
  • 1½ cups red lentils
  • 3 tbsp nutritional yeast
  • salt and pepper, to taste
  • 2 cups baby spinach, chopped
  • 1 tbsp lemon juice
  • ¼ cup flat leaf parsley, chopped
Optional Serving Ingredients:
  • Naan, Crusty Bread, Massaged Kale or Basmati Rice

Method
 

  1. Heat a large cast iron or heavy bottomed skillet over medium heat and add a splash of water or cooking oil to coat. Add in the garlic and onion and sauté for 2-3 minutes until fragrant.
  2. Add in the cherry tomatoes, sun-dried tomatoes, and a couple tablespoons of water and cover, letting the tomatoes soften for a few minutes. Remove the lid and use a flat wooden spoon to smash them.
  3. Next, add in the Italian seasoning and tomato paste, deglazing with a splash of water if needed, and stirring for 30 seconds to caramelize the tomato paste.
  4. Pour in the coconutaminos, water, coconut milk and lentils and stir to combine. Add the nutritional yeast. Increase heat to bring to a boil, and then reduce heat so it’s at a gentle simmer. Cover and cook, stirring occasionally, for 20-30 minutes until the lentils have softened.
  5. Season with salt and pepper, to taste, and add in the lemon juice and spinach. Cook just until spinach is wilted. Top with chopped parsley right before serving.
  6. Enjoy on its own with crusty bread or naan for dunking, or serve on top of massaged kale or cooked rice.

Nutrition

Serving 1servingCalories 355kcalCarbohydrates 40gProtein 17gFat 16gSaturated Fat 14gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 126mgPotassium 1084mgFiber 17gSugar 5gVitamin A 1525IUVitamin C 26mgCalcium 88mgIron 8mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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68 Responses

  1. 5 stars
    Delicious!.. I’m excited to have a new vegan recipe in my rotation that is crave worthy. I used can of tomatoes and it worked fine.

    Reply

    1. Hey Celia!! Love that this is the new vegan recipe in rotation, it’s definitely one that never gets old!! Appreciate you taking the time to rate, review and share your modification 🙂

      Reply

  2. I tried this for my Vegan/Vegetarian sons – I essentially did it as a side dish and as a dipping dish. They loved it and asked for the recipe
    I didn’t have any coconut aminos, so I used Miso Paste instead and I also had some English Spinach to use up, replacing the Baby Spinach – but I put it in earlier so it would cook properly. I also cooked it all in my Pressure Cooker.
    I will most definitely be doing this one again – it is a great easy dish that tastes amazing – makes you look like a master chef ;o)

    Reply

    1. Hi Leslie, I have not frozen this recipe myself but I am sure it would work like a dream! Thank you so much for trying this recipe and taking the time to rate and review 🙂

      Reply

    1. Hi Leslie, you can replace with light coconut milk or any other plant based milk that you would typically use to make something creamy, start by adding the same amount and adjust according to your preference.

      Reply

    1. Hi Paula unfortunately I do not convert my recipes to metric however I know there are several websites and apps that can do this if you require the adjusted measurements! I hope you’ll enjoy this recipe 🙂

      Reply

  8. 5 stars
    Would this delightful dish freeze well instead of just refrigirating until use per weekly prep?
    I need to prepare meals for only two people at a time and the option of freezing is more viable.
    Need to replace all full cream products with low cream for a healthy heart scenario and raised cholesterol and lentils are highly recommended.
    Your recipes are extremely delicious and enabling myself change in lifestyle much easier.

    Reply

    1. Hey Paula, this recipe would freeze amazingly! I’m so happy that you are enjoying my recipes and they are helping you make positive adjustments to your lifestyle. Thank you so much for the rating and review!

      Reply

  9. 5 stars
    Went to 3 stores and couldn’t find red lentils, so just went with the standard ones. The recipe worked out just fine, maybe cooked a bit longer though to get the right consistency. I didn’t add the yeast, but added vegetable base for more flavor. Both my husband and I loved it and will be adding it to our rotation. It fills up a pan so will definitely use a bigger sauté pan next time to keep from spattering in cooktop.

    Reply

  10. 5 stars
    Yummy!!! Perfect for fall rainy night. My non-veg husband loved it with some Greek yogurt on top. Not sure it’s proposal material but delicious hearty, healthy meal.
    My fave is still your miso chickpeas though!

    Reply

    1. Hey Alicia, thanks so much for taking the time to leave a rating and review! Love that you made this recipe and topped it off with a little bit of tangy creaminess! Good thing you’re already married and don’t need to worry about proposals hehe

      Reply

  11. 5 stars
    Amazing!!! This dish is on a weekly rotation in our house. Perfect flavours in a perfect comfort food . Don’t change a thing about this recipe , it’s perfect

    Reply

    1. Hey Kristy! Love that you’re making this recipe on repeat!! It’s so quick and easy and I truly love the one pot deal – too perfect for a week night! Thanks so much for taking the time to leave a rating and review! Can’t wait to see what you try next 🙂

      Reply

  12. 5 stars
    This was absolutely delicious. Very complex flavors. I substituted chopped kale for spinach, because it was what I had on hand & I cut the cherry tomatoes in half before adding them. This will definitely go on my list of favorite red lentil dishes.

    Reply

  13. 5 stars
    Ive never cooked lentils before this was my first time, excellent recipe. My toddler even loved it and that is rarely the case!

    Reply

  14. It’s November, so cherry tomatoes are not really great this time of year,would you recommend to use tinned chopped tomatoes instead?

    Reply

    1. Hi Magdelena, you could certianly give it a try with chopped tomatoes, you may have a slightly runnier consistency but the flavor will still be amazing and you could thicken it up with a little more time on the stove!

      Reply

    2. 5 stars
      I used a tin of diced tomatoes but I started by draining and reserving the juice so they tomatoes could stew and get umami. Then when water is asked for I used the juice plus water. It was not runny just delish!

      Reply

  16. 5 stars
    I made this recipe exactly as written, and my husband said he would marry me again. Smile. It was a big hit with vegan and non-vegan alike. Commiting sacrilege, I made it the next time with chicken thighs instead of lentils, and used chicken stock instead of water. Holy cow, um chicken, delicious 😋! Thank you!

    Reply

    1. Hey Mary! Thank you so much for the rating and review. These recipes are all designed to make them fit your personal preferences and I am so glad you did just that! Thanks for sharing your modifications

      Reply

  17. 5 stars
    Wow 🤩 So easy to make and DELICIOUS!! My husband and I both really enjoyed this dish. Thanks for a great recipe!

    Reply

  19. 2 stars
    Love the idea, but this was really lacking for me. I was truly surprised as I love lentils, coconut, sundried tomatoes, parsley…. I just don’t think the coconut milk complimented the Italian flavors here. I might try this again using cream, since I’m not vegan. But even cashew cream could have been a good vegan cream alternative that i think would complement the flavors more. I really wish i liked this!! 🙁

    Reply

    1. Hey Stephanie, Appreciate your feedback and review – I am sorry you did not find this recipe as delicious as you anticipated! Certainly if you’re used to cooking creamy dishes with real dairy the coconut could be a little strong for your pallet. I hope you’ll try it again with modifications that fit your preferences better and have a more pleasant experience.

      Reply

  21. 5 stars
    This will be made many times over the winter. Easy, inexpensive and very tasty. I made this yesterday, then turned off the stove when I added the lentils. By the time I came home from buying spinach the lentils had cooked in the residual heat, which is another bonus of the dish.

    Reply

    1. Hey Cel! Love that you were able to slow cook while grabbing the rest of the ingredients – what a way to be efficient! Thanks so much for sharing your process – I hope it helps someone else 🙂

      Reply

  25. 5 stars
    Absolutely delicious. I’m thrilled with the flavor and texture. I was concerned that making the full recipe, which says for 6, would be way too much (I’m a single who pawns off food on friends and neighbors). NOT. It obviously did some shrinking when I wasn’t looking. Next time , I’ll double the recipe. Thank you so much for the fine taste treat.

    Reply

  26. 5 stars
    I love this dish! Very, very easy, but incredibly tasty! Served with brown rice and grilled naan! I will 💯 make this again! I may add a bit more Italian seasoning next time, but that’s it!

    Reply

  28. 5 stars
    Such layered flavors, this was delicious! There were a couple of ingredients that I didn’t have, so I made substitutions, that seemed to work well. I had subbed in ketchup for the tomato paste (I was surprised how well it worked), Meyer lemon for the lemon, and smoked nutritional yeast, as this was the only type available at the grocery store, I will definitely make this again. I am eager to see how the recipe will turn out without the substitutions.

    Reply

    1. Hey! I am so happy that you shared your modifications and they worked out beautifully for you. Can’t wait for you to try the original recipe and some of my other one pot recipes! Thank you so much for the rating and review

      Reply

  30. 5 stars
    I made this last night and it was great! I followed the recipe exactly and it was so easy to execute. Served it with sourdough, it was great all on its own though. I would be a great thing to bring to a potluck with bread or naan. We will be making it again for sure! I’m a new follower and will be trying more of your recipes, thank you!

    Reply

    1. Hey Julie! Love that you served this with sourdough – that must have been so delicious. Can’t wait to hear how the potluck attendees enjoy this recipe! Thanks for the rating and review 🙂

      Reply

  33. 5 stars
    Not only was this a quick and easy weeknight dinner, but it was beyond delicious! We put this recipe in the family binder- autumn section. The highest honor a recipe can be given in our house!
    Make this tonight! You won’t regret it!

    Reply

    1. Hey Hilary! I love that this one pot recipe made it to the family recipe binder! What an amazing idea 🙂 Thank you so much for the raving review and I hope you’ll try some of my other one pot recipes soon – I can only hope to make it to the binder more than once hehe

      Reply
4.89 from 26 votes

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