Rinse the dry black lentils under cold water. In a pot, combine lentils with salted water, and bring to a boil. Reduce the heat and simmer for about 20 minutes until slightly al dente.

In a large skillet, heat oil from sundried tomatoes over low-medium heat. Add the finely diced red onion and sauté for 5 minutes until softened. Add crushed garlic and sauté for another 2 minutes until fragrant.

Stir in crushed fennel seeds, Italian seasoning, and smoked paprika. Cook for 1-2 minutes to allow the flavors to bloom.

Mix in tomato paste and chopped sundried tomatoes. Stir well and cook for about 2 minutes.

Once the lentils are cooked, drain and rinse. Add them to the skillet with the aromatic mixture, then pour in vegetable stock. Bring to a simmer and cook for about 10 minutes, uncovering for the final 2 minutes.

Lower the heat and stir in heavy cream, grated Parmesan cheese, and chopped basil. Mix until cheese melts and the sauce becomes creamy, about 3-5 minutes.

Spoon the lentils into bowls and garnish with lemon wedges. Serve warm.