If you're cooking your lentils from dry, start this process before you even start prepping the other ingredients. They can cook while you gather, prep and start the sauce.

For black lentils: Instant Pot: 1 cup of lentils + 1.75 cups of salted water, cook on HIGH for 9 minutes, followed by a natural release for 10 minutes.

For stovetop: 1 cup of lentils + 3.5 cups of salted water. Simmer for around 20 minutes until soft, but a little al dente.

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 and the 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.

Add the tomato paste and sundried tomatoes and saute until they are well mixed in with the onions, garlic, spices and oil.

Turn off the heat and set aside while you get your lentils ready.

Drain your lentils in a sieve once they're cooked, or if you're using canned. Rinse them until the water is running clear.

Add the lentils to the pan and turn the heat back up. Mix through.

Add the vegetable stock and allow to 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.