Rinse 1 cup of lentils under cold water until the water runs clear. In a pot, combine the lentils with 3 cups of water, bring to a boil, reduce to a simmer, and cook for about 20 minutes until tender. Drain excess water.

In a skillet, heat 1 tbsp of oil from sundried tomatoes over medium heat. Add 1 red onion and sauté for about 4-5 minutes until softened. Stir in 6 crushed garlic cloves and cook for an additional 30 seconds.

Sprinkle in 2 tsp crushed fennel seeds, 1 tbsp Italian seasoning, and 1 tsp smoked paprika. Stir and allow to toast for about 1 minute.

Add 3 tbsp of tomato paste and ½ cup chopped sundried tomatoes, stirring well. Cook for 2-3 minutes to meld flavors.

Fold in cooked lentils and pour in 2 cups vegetable stock, stirring to combine. Cook covered for about 10 minutes.

Reduce heat to low, stir in ¾ cup heavy cream and 1 cup grated parmesan. Mix until cheese melts and sauce is creamy.

Fold in 1 bunch chopped basil. Serve in bowls and squeeze fresh lemon wedges over the top.