Start by cooking your lentils! If using dry lentils, pressure cook on HIGH for 9 minutes, or simmer stovetop for 20 minutes until they're tender but still firm, then drain and rinse.

In a large pan, heat the oil from the sundried tomatoes over low-medium heat. Add the finely diced onion and sauté until soft and translucent—around 5 minutes is perfect. Then, stir in the crushed garlic.

Sprinkle in the crushed fennel seeds, smoked paprika, and Italian seasoning. Sauté this fragrant blend for about 2 minutes, allowing the spices to release their beautiful aromas.

Mix in the tomato paste and chopped sundried tomatoes, cooking for a few minutes until everything is well-combined and the flavors meld together.

Gently fold the pre-cooked lentils into the pan. Pour in the vegetable stock, cover the pan, and simmer for 10 minutes.

Lower your heat and stir in the heavy cream, grated cheese, and chopped basil. Continue stirring until everything is melted and combined. Let it sit covered for 5 minutes to thicken further.

Plate your creamy lentils and garnish with fresh lemon wedges. A squeeze of lemon brightens every hearty bite!