Creamy Sundried Tomato & Spinach Marry Me Lentils (High-Protein, Vegan, Batch-Cook)
This is one of my most popular recipes ever with around 22,000 saves across Instagram and TikTok - and it’s easy to see why. It’s quick, comforting, meal-prep friendly, and absolutely jam-packed with flavour.
These creamy, herby sundried tomato & spinach puy lentils are rich, savoury, nourishing, and deliver an impressive 27 grams of plant protein and 13 grams of fibre per serve. It’s one of those recipes that tastes like it took way more effort than it actually did.
Perfect for busy weeknights, batch cooking, or stocking your fridge with something you’ll actually want to eat all week.
Serve it simply with crusty bread, or pair it with gnocchi, pasta, or fresh salads. It’s versatile, satisfying, and freezer-friendly too.
Why You’ll Love These Creamy High-Protein Lentils
High-protein & high-fibre — 27g protein + 13g fibre per serve
Meal prep friendly — perfect for batch cooking and leftovers
Quick & easy — ready in under 30 minutes
Freezer friendly — make once, enjoy later
One-pot style — minimal washing up, maximum flavour
Packed with flavour — herby, tangy, creamy, and savoury
What Makes These Lentils SO Good?
The flavour base comes from sundried tomatoes, garlic, tomato paste, oregano, smoked paprika, and chilli flakes, creating a rich, slightly smoky Mediterranean-style sauce.
Protein-rich puy lentils make it hearty and filling, while spinach, basil, and parsley add freshness and balance.
The creamy finish comes from a blended sauce made with silken tofu, tahini, nutritional yeast, and vegetable broth, creating a silky, dairy-free cream that really ties everything together.
Serving Suggestions For Your Marry Me Lentils
These creamy lentils are incredibly versatile. Try them:
Mopped up with crusty bread
Stirred through pasta or gnocchi
Served over rice or grains
Paired with roasted vegetables
Served with fresh salads
As part of your weekly meal prep bowls
Meal Prep, Storage & Freezing
This recipe is perfect for batch cooking.
Store in the fridge for up to 4 days in an airtight container. Reheat gently on the stove or in the microwave, adding a splash of water or stock if needed to loosen the sauce.
It also freezes well - simply portion and freeze for easy future meals. Defrost overnight in the fridge before reheating.
Check out the full recipe reel below by clicking the play button!
Creamy Sundried Tomato & Spinach Marry Me Lentils (High-Protein, Vegan, Batch-Cook)
Creamy, herby, and packed with flavour, these marry me style sundried tomato & spinach puy lentils are a quick high-protein, high-fibre vegan meal made with a rich silken tofu cream sauce. Perfect for meal prep, batch cooking, or serving with bread, pasta, gnocchi, or salads.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3–4 garlic cloves, minced
- 1/2 cup sundried tomatoes, chopped
- 2 tbsp tomato puree
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 tsp chilli flakes
- 2 x 250g packs of precooked puy lentils (or canned lentils)
- 1/2 cup vegetable broth
- 2 large handfuls spinach, roughly chopped
- Handful fresh basil, chopped
- Handful fresh parsley, chopped
- Juice from 1/2 lemon
- Salt & pepper to taste
- 300g pack silken tofu
- 1/2 cup nutritional yeast
- 2 tbsp tahini
- 1/2 cup vegetable broth
Instructions
- Heat olive oil in a pot over medium heat. Sauté the onion for 4–5 minutes, then add garlic and cook for another minute. Stir in sundried tomatoes, tomato puree, oregano, smoked paprika, and chilli flakes. Add lentils and stock, cover, and simmer for 2–3 minutes.
- Add all cream ingredients to a blender and blend until smooth.
- Stir the cream into the lentils, then add spinach. Cover and cook for 3–4 minutes until wilted.
- Turn off the heat and mix through basil, parsley, lemon juice, salt, and pepper. Serve and enjoy.
Nutrition Facts
Calories
408Fiber
13 gProtein
27 gNutritional info is 1/4 of the recipe.
