Combine 1 cup of lentils with 1.75 cups of salted water in an Instant Pot and cook on HIGH for 9 minutes, or mix 1 cup of lentils with 3.5 cups of salted water and simmer for about 20 minutes until soft yet al dente.

In a large sauté pan over medium heat, add a tablespoon of oil from the sundried tomatoes. Add the diced red onion and cook for approximately 5 minutes until softened.

Add the crushed garlic and sauté for an additional 30 seconds until fragrant.

Stir in the crushed fennel seeds, Italian seasoning, and smoked paprika and cook for 1 minute.

Incorporate the tomato paste and chopped sundried tomatoes, cooking for 2-3 minutes.

Add the cooked lentils and vegetable stock, stir thoroughly, and bring to a gentle simmer for 10 minutes.

Lower the heat and mix in the heavy cream, grated cheese, and chopped basil. Stir continuously until melted and combined, then rest for 5 minutes.

Serve the lentils with lemon wedges on the side.