1. Prepare the lentils — If cooking from dry, begin this process first. For black lentils in an Instant Pot, combine 1 cup lentils with 1.75 cups salted water, cook on HIGH for 9 minutes, then natural release for 10 minutes. For stovetop, simmer 1 cup lentils in 3.5 cups salted water for about 20 minutes until soft but al dente.

2. Sauté the aromatics — In a large, deep-sided sauté pan, heat a few tablespoons of oil from the sundried tomato jar over low-medium heat. Add the diced red onion and cook until soft, then add the crushed garlic and sauté for 30 seconds until fragrant.

3. Add spices — Stir in the crushed fennel seeds and cook until fragrant. Quickly add a bit more oil along with the smoked paprika and Italian seasoning. Sauté for a few more moments, keeping heat low to prevent burning.

4. Build the flavor base — Add the tomato paste and chopped sundried tomatoes, stirring until well combined with the aromatics and spices. Turn off heat and set aside temporarily.

5. Combine lentils and sauce — Drain the cooked lentils thoroughly using a fine-mesh sieve, rinsing until water runs clear. Add the lentils to the pan and turn heat back to medium. Mix well to coat the lentils with the flavor base.

6. Add stock and simmer — Pour in the vegetable stock, bring to a simmer, and cook for 10 minutes with the pan covered. Uncover for the last 2–3 minutes to allow the sauce to thicken as lentils absorb some liquid.

7. Finish with cream and cheese — Reduce heat to very low and stir in the heavy cream, grated cheese, and chopped basil. Continue stirring gently until the cheese has melted completely and the basil has wilted into the sauce.

8. Rest and serve — Cover the pan and let it sit for 5 minutes to allow the sauce to thicken further. Give it one final stir and serve hot with lemon wedges on the side for squeezing over individual portions.