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1 cup of black lentils + 3.5 cups of salted water. Simmer for around 20 minutes until soft, but a little al dente. Drain and rinse lentils until water runs clear.
In a large, deep sided saute pan, heat a few tablespoons of the oil from your sundried tomato jar. Keeping the heat low-medium, saute the onions until soft and then add the garlic. Saute for another 30 seconds or so, until fragrant.
Add the fennel seeds and saute until the fragrance is released, then quickly add a little extra oil, smoked paprika and Italian seasoning. Saute for a few more moments (keeping the heat low) until the fragrance is released and the spices are well distributed through the oil. Move on quickly - we don’t want the spices to burn!
Add the tomato paste and sundried tomatoes and saute until they are well mixed in well.
Add the lentils to the pan and turn the heat back up. Mix through.
Add the vegetable stock and simmer for 10 minutes. Start off with the pan covered, but uncover it for the last couple of minutes.
Finally, stir in the cream, cheese and basil over a very low heat until the cheese has melted through and the basil has wilted into the sauce.
Allow to sit (covered) for 5 minutes to thicken up, then give it another stir and serve with lemon wedges for squeezing