Rinse 1 cup of dry black lentils under cold water until the water runs clear. In an Instant Pot, combine the lentils with 3.5 cups salted water and seal the lid; cook on high pressure for 9 minutes followed by a natural release. Alternatively, simmer the lentils in a pot with salted water for about 20 minutes, until they are al dente.

In a large sauté pan, heat 2 tablespoons of oil from the jar of sundried tomatoes over medium heat. Add 1 diced red onion and cook for about 5 minutes, stirring occasionally, until softened. Stir in 3 crushed garlic cloves and sauté for 30 seconds until fragrant.

Add 1 teaspoon of crushed fennel seeds, 1 teaspoon of smoked paprika, and 1 teaspoon of Italian seasoning to the pan and cook for 1 minute.

Mix in 2 tablespoons of tomato paste and ½ cup of chopped sundried tomatoes, cooking for 2-3 minutes.

Add the cooked lentils and pour in 2 cups of vegetable stock. Simmer for about 10 minutes, covering the pan with a lid.

Reduce heat to low and stir in ½ cup of heavy cream and ½ cup of grated Parmesan cheese. Stir until melted and creamy, letting it rest covered for another 5 minutes to thicken.

Serve hot, garnished with freshly chopped basil and lemon wedges, perfect with crusty bread or over rice.