For Cooking Lentils:

• Oil from a jar of sun-dried tomatoes
• 1 cup dry black, brown, or green lentils (2.5 cups cooked or 2 cans drained and rinsed)

For Sauce:

• 1 small red onion, finely diced
• 6 cloves garlic, crushed
• 2 tsp fennel seeds, crushed
• 1 tbsp Italian seasoning
• 1 tsp smoked paprika
• 3 tbsp tomato paste
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups vegetable stock
• 3/4 cup heavy (double) cream
• 1 cup Parmesan, Pecorino, or Italian hard cheese
• 1 bunch basil, chopped
• Lemon wedges, for squeezing