Prepare the Lentils: If you're cooking your lentils from dry, combine 1 cup of lentils with 1.75 cups of salted water and cook on HIGH for 9 minutes followed by a natural release for 10 minutes. Alternatively, combine 1 cup of lentils with 3.5 cups of salted water and simmer for around 20 minutes until soft but slightly al dente.

Sauté Aromatics: In a large, deep-sided sauté pan, heat a few tablespoons of oil from your sundried tomato jar over low-medium heat. Sauté the finely diced onions until they become soft and translucent before adding the crushed garlic. Cook for another 30 seconds until fragrant.

Add Spices: Add the crushed fennel seeds to the pan and sauté until their fragrance is released. Incorporate a little extra oil along with smoked paprika and Italian seasoning; continue sautéing briefly.

Mix in Tomato Ingredients: Add the tomato paste and chopped sundried tomatoes into the pan, mixing them thoroughly with the sautéed onions, garlic, spices, and oil until well combined. Turn off the heat and set aside.

Combine Lentils: Once your lentils are cooked or rinsed if using canned ones, drain them and rinse until the water runs clear. Add these lentils to the pan with your sautéed mixture and turn up the heat to combine everything well.

Simmer and Finish: Add vegetable stock to the mixture and allow it to simmer for about ten minutes; start covered but uncover it towards the end as it thickens. Stir in cream, cheese, and chopped basil over low heat until melted. Let it sit covered for five minutes before serving hot with lemon wedges on the side.