These Creamy Tuscan Lentils are rich, cozy, and full of flavor! Inspired by classic Tuscan Chicken, tender lentils simmer in a luscious sauce with garlic, sun-dried tomatoes, Italian herbs, and fresh spinach. A hearty, satisfying vegetarian dinner that’s easy enough for weeknights. Vegan-adaptable!

dutch oven with creamy Tuscan lentils with shaved pecorino and a wooden serving spoon.

What if we took everything we love about Creamy Tuscan Chicken but made it vegetarian? That’s exactly what inspired these Creamy Tuscan Lentils! Tender French green lentils are bathed in a rich, garlicky cream sauce with sun-dried tomatoes, Italian herbs, and fresh spinach.

It’s one of those humble, yet comforting meals that tastes way more decadent than you’d expect. Serve it with a baguette or focaccia to scoop up the luscious sauce, or spoon it over creamy polenta or mashed potatoes for the ultimate cozy dinner. If you’re a lentil lover like I am, you are in for a treat. 🥰

This is one of my favorite lentil recipes!

Rich, comforting flavor. Garlic, sun-dried tomatoes, Italian herbs, and a splash of cream create a luscious, savory sauce that makes humble lentils feel luxurious.

Simple, pantry-friendly ingredients. With lentils, broth, sun-dried tomatoes, and a handful of everyday staples, you can pull this easy meal together with little planning.

Easy to make ahead. The flavors deepen as the lentils sit, making this a wonderful option for meal prep or cozy leftovers.

Adaptable! Make it dairy-free or vegan using coconut milk!

creamy Tuscan lentils ingredients neatly arranged on a marble countertop - bowl of spinach, glass bowls of broth, cream, cumin seeds, sun-dried tomatoes, smoked paprika, and a wood pinch bowl of salt and pepper, bowl of cooked French green lentils, Pecorino cheese, garlic cloves, shallot, and two lemon halves.

Tuscan Lentil Ingredients

French green lentils - Our favorite for their firm, tender texture; they hold their shape beautifully as they cook. Canned lentils work well for a faster meal.
Extra-virgin olive oil - Adds richness and carries the flavors of the garlic, herbs, and sun-dried tomatoes.
Shallot - Adds a subtle sweetness and savory depth without overpowering the lentils. Red onion works beautifully too.
Garlic - Essential for that classic Tuscan flavor, adding warmth and aromatic depth.
Tomato paste - Adds concentrated tomato flavor, richness, and umami to the sauce.
Sun-dried tomatoes - Bring intense tomato flavor, a touch of sweetness, and acidity. Their flavorful oil also adds richness to the sauce.
Broth - Provides the flavorful cooking liquid for the lentils and forms the foundation of the sauce.
Vegetable bouillon - Adds an extra layer of savory, concentrated flavor, making the lentils taste more deeply seasoned.
Italian seasoning - Brings together the familiar flavors of dried herbs like oregano, basil, and thyme.
Smoked paprika - Adds subtle smokiness and warmth that gives the lentils a deeper, more complex flavor.
Heavy cream (or coconut milk) - Creates the luscious, creamy sauce. Coconut milk makes a delicious dairy-free option, with a subtle sweetness that can be balanced with a little extra lemon.
Pecorino or Parmesan - Adds salty, nutty richness and savory depth to the creamy sauce. You can always substitute vegan parmesan cheese.
Baby spinach - Adds fresh color, tenderness, and a little extra nutrition while balancing the richness of the sauce. Other wilting greens work too.
Lemon - Brightens the rich, creamy sauce and balances the sweetness of the sun-dried tomatoes and coconut milk. It brings all the flavors into focus and keeps the dish from feeling too heavy.

How to Make Tuscan Lentils

dutch oven with sautéed shallot and garlic with sun-dried tomatoes and a wooden spoon.

French green lentils in a pot with sun-dried tomatoes and broth, with a wooden spoon to stir.

Cook the lentils. Bring 3 cups of water to a boil. Add lentils and salt. Simmer for 20-25 minutes until tender yet firm. Drain the lentils and set aside. (Lentils can be cooked ahead of time.)
Cook the aromatics. Bring a heavy saucepan or Dutch oven to medium heat. Add olive oil and sauté shallot and garlic for 3-5 minutes. Add tomato paste and sun-dried tomatoes. Stir in for 1 minute.
Season. Add the broth, vegetable bouillon, Italian seasoning, smoked paprika, salt, pepper, and the lentils. Let simmer for a few minutes to heat through.
Finish. Stir in cream, pecorino cheese, spinach, and a generous squeeze of lemon. Adjust flavor. Add more salt, lemon, or spices to desired taste.

dutch oven with fresh spinach and cream added to Creamy Tuscan Lentils.

wood spoon stirring shaved Pecorino into a pot of Creamy Tuscan Lentils with lemon wedges on the side.

Chef’s Tips

French green lentils are my personal favorite lentil for this recipe. They hold their shape well as they cook. If you can’t find them, black lentils, brown lentils, or regular green lentils will all work, too.
I prefer not draining the oil-packed sun-dried tomatoes because the flavorful oil adds richness and depth to the sauce. If you want to avoid extra oil, drain the tomatoes and pat them dry.
You can use dried tomatoes. Soak them in hot water for 10 minutes. This helps soften them and give them shape.
I personally love this with cream vs. coconut milk. If you’re not vegan, go with the cream. It makes the sauce lusciously rich. If you prefer less richness, use less cream and more vegetable broth. Coconut milk is a great dairy-free option that I have used, but it adds a subtle sweetness. I like to brighten it up with a little extra lemon juice to help balance the flavors.

Serving Suggestions

Serve as a delicious, cozy meal with a warm, crusty baguette. I also love this spooned over creamy polenta, mashed potatoes, steamed wild rice, or fluffy quinoa.

Storage and Make Ahead

Make ahead: Cook the lentils up to 3 days ahead and refrigerate until ready to use. You can also prep the whole dish ahead; the flavors get even better as they mingle.
To store: Refrigerate leftover Creamy Tuscan Lentils in an airtight container for up to 4 days.
To reheat: Gently warm on the stovetop over medium-low heat, adding a splash of broth or water as needed to loosen the sauce.
To freeze: For the best texture, freeze the lentils and tomato mixture before adding the cream, cheese, and spinach. Thaw overnight in the refrigerator, reheat, and finish with the remaining ingredients.

pot of Creamy Tuscan Lentils with torn crusty baguette and a wooden spoon.

If you enjoyed our Creamy Tuscan Lentils, you may also want to try our Creamy Tuscan Chicken! For more cozy recipes, be sure to check out all of our soups and stews and our wonderful collection of lentil recipes!