Ingredients :

• Brown lentils — Not red, not green Puy lentils — just the ordinary brown ones found everywhere. They keep their shape during cooking and have a slightly firm texture that holds up well in a creamy sauce. Red lentils also work, but they melt completely; you’ll get something more like a dal. Not bad, just different.
• Sun-dried tomatoes in oil — The ones in the jar, in oil — not the flat, hard ones sold in bags. The oil from the jar is used directly to sauté the vegetables: it’s already infused with herbs and tomatoes, it’s a shame not to use it. If you only have dry-packed ones, rehydrate them for 10 minutes in hot water before starting.
• Heavy cream — Full-fat, not light. Light cream separates under heat and results in a grainy sauce rather than a silky one. Take it out of the fridge 15 minutes before adding it — this avoids the thermal shock that causes the sauce to split.
• Parmesan — Grate it yourself if you can. Pre-grated bagged parmesan contains anti-caking agents that prevent it from melting properly into a hot sauce. A small piece of Parmigiano Reggiano will make a real difference in the final texture.