Start cooking your lentils from dry. For black lentils, use the Instant Pot method with 1 cup of lentils and 1.75 cups of salted water, cooking on HIGH for 9 minutes followed by a natural release for 10 minutes or stovetop with 1 cup lentils and 3.5 cups salted water, simmering for around 20 minutes until tender.

In a large sauté pan, heat a few tablespoons of the sundried tomato oil over low-medium heat. Add the diced red onions and sauté until soft. Then, add the crushed garlic and cook for 30 seconds more until fragrant.

Add crushed fennel seeds and cook until aromatic. Stir in extra oil, smoked paprika, and Italian seasoning, sautéing briefly to combine.

Stir in tomato paste and chopped sundried tomatoes until well blended, creating a flavorful base. Set aside off the heat.

Once lentils are cooked, drain and rinse under running water. Add lentils to the sauté pan and return heat to medium.

Pour in vegetable stock and let simmer for about 10 minutes. Cover initially, then uncover for the last few minutes to thicken.

Reduce heat to low and mix in heavy cream, cheese, and chopped basil. Cook until cheese melts and basil wilts.

Let the dish sit covered for 5 minutes to thicken before serving with lemon wedges on the side.