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If you are looking for a dish that feels like a warm hug on a plate, the Vegan Butter Lentils and Potatoes Recipe is exactly what you need. This comforting meal combines tender baby potatoes and hearty brown lentils in a rich, spiced tomato and coconut sauce, enriched with vegan butter to create a luscious, creamy texture. It’s packed with vibrant flavors from aromatic spices like garam masala and cinnamon, and finished with a bright touch of lemon juice and a hint of sweetness, making it a perfect vegan dinner that everyone will adore.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each bringing its own magic to the dish. From the creamy vegan butter that adds richness to the earthy lentils and soft potatoes, to the spices and coconut milk that infuse warmth and depth, every element plays a vital role.
- Vegan butter (1/4 cup + 1 tablespoon): Adds a creamy, buttery richness that carries the flavors beautifully
- Baby potatoes (2 cups, diced): Offer a tender, comforting texture that soaks up the sauce wonderfully
- Cooked brown lentils (1 cup): Provide protein and a hearty bite to balance the potatoes
- Garlic (6 cloves, chopped): Infuses the dish with a pungent, aromatic punch
- Fresh ginger (2 teaspoons, grated): Brings a subtle zest and warmth that brightens the sauce
- Shallots (2, diced): Add a mild sweetness and depth of flavor
- Tomato sauce (1 can, 15 oz.): Forms the saucy base with rich acidity and vibrant color
- Vegetable broth (1/2 cup): Enhances the liquid base with savory notes
- Coconut milk (1/2 cup): Adds creaminess and a gentle tropical undertone
- Lemon juice (juice of 1 lemon): Brightens the entire dish with fresh acidity
- Garam masala (2 teaspoons): Delivers complex, warm spices that define the dish
- Cinnamon (1/2 teaspoon): Adds a sweet, woody hint for balance
- Cloves (1/4 teaspoon): Lend a rich and fragrant depth
- Cardamom (1/4 teaspoon): Contributes a citrusy and floral note
- Paprika (1/2 teaspoon): Brings subtle smokiness and color
- Turmeric (1/4 teaspoon): Offers earthiness and beautiful golden hue
- Red pepper flakes (1/4 teaspoon): Provide just a touch of heat
- Agave syrup (1 tablespoon): Balances acidity with a gentle sweetness
- Salt and pepper: Essential for seasoning to taste
How to Make Vegan Butter Lentils and Potatoes Recipe
Step 1: Sauté the Potatoes
Start by heating 1 tablespoon of vegan butter in a large pot or skillet over medium-high heat. Add the diced baby potatoes and generously season them with salt and pepper. Let them sauté until they develop a lovely golden brown color and begin to soften, usually around 5 to 7 minutes. This step is crucial, as it creates a nice texture contrast in the finished dish.
Step 2: Add Aromatics and Lentils
Next, stir in the remaining 1/4 cup of vegan butter along with the cooked brown lentils, chopped garlic, grated ginger, and diced shallots. Cook everything together for about a minute, stirring often, until the shallots become translucent and the garlic and ginger release their fragrant aromas. This base builds the foundation of flavor.
Step 3: Incorporate the Saucy Ingredients and Spices
Pour in the tomato sauce, vegetable broth, and coconut milk, then add the freshly squeezed lemon juice. Sprinkle in the garam masala, cinnamon, cloves, cardamom, paprika, turmeric, and red pepper flakes, and finish with the agave syrup. Mix everything well to combine all those incredible spices with the creamy sauce. This mixture will soon become your dish’s irresistible heart.
Step 4: Simmer Until Perfect
Lower the heat to medium-low and let the lentils and potatoes simmer gently for 20 to 30 minutes. Stir occasionally to prevent sticking and ensure even cooking. You’ll know it’s ready when the potatoes are tender throughout and the sauce has thickened into a beautifully rich consistency. Give it a final taste and adjust salt and pepper as needed.
How to Serve Vegan Butter Lentils and Potatoes Recipe
Garnishes
Adding fresh garnishes like chopped cilantro or parsley instantly lifts this dish with bursts of color and freshness. A dollop of coconut yogurt on top is another wonderful addition for creaminess and a cooling effect that complements the warming spices.
Side Dishes
This Vegan Butter Lentils and Potatoes Recipe pairs perfectly with fluffy basmati rice, which soaks up the sauce like a dream. For a complete meal, serve it alongside warm, soft naan bread or your favorite vegan flatbread to scoop and savor every bite.
Creative Ways to Present
For a fun twist, serve this dish in rustic bread bowls or atop a bed of lightly steamed greens to add texture and an extra vegetable boost. It also works beautifully as a filling for vegan wraps or stuffed peppers, making it versatile for meal prepping or casual dinners.
Make Ahead and Storage
Storing Leftovers
You can store leftover Vegan Butter Lentils and Potatoes in an airtight container in the refrigerator for up to four days. The flavors often intensify with time, making reheated portions even tastier!
Freezing
This recipe freezes wonderfully. Portion it into airtight freezer-safe containers or bags and freeze for up to three months. Just be sure to cool it completely before freezing to maintain the best texture and flavor.
Reheating
To reheat, gently warm the leftovers on the stovetop over medium-low heat, stirring occasionally until warmed through. You can add a splash of vegetable broth or coconut milk if the sauce has thickened too much. Microwave reheating works too—just cover and heat in short intervals to avoid drying out.
FAQs
Can I use other types of lentils for this Vegan Butter Lentils and Potatoes Recipe?
Absolutely! While brown lentils hold their shape well and give a hearty texture, you can also use green lentils or even red lentils if you prefer a softer, more blended dish. Just adjust cooking times accordingly.
Is this dish spicy?
The recipe has a gentle warmth from the red pepper flakes and spices, but it’s not overwhelmingly spicy. If you like more heat, feel free to add extra chili flakes or a chopped fresh chili!
Can I make this recipe oil-free?
You can substitute vegan butter with coconut oil or another plant-based oil if you want to keep it oil-free. However, vegan butter adds a distinct creamy richness that really enhances the dish’s character.
How long does it take to cook this recipe?
From start to finish, this dish takes about an hour to prepare, including simmering time. The slow simmer allows the potatoes to become tender and the flavors to meld beautifully.
What can I serve this dish with for a complete meal?
Pair it with basmati rice and naan bread for a traditional feel, or serve alongside roasted vegetables or a fresh salad to add some crunch and freshness to your plate.
Final Thoughts
There is something extraordinarily soothing about a bowl of the Vegan Butter Lentils and Potatoes Recipe. Not only is it rich in flavor and texture, but it also fills your kitchen with the most comforting aromas. Whether you’re cooking for yourself, family, or friends, this dish is bound to become a favorite that you’ll return to again and again. Give it a try and discover just how satisfying simple, plant-based ingredients can be when combined with love and care.
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Vegan Butter Lentils and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Description
A flavorful and creamy Vegan Butter Lentils and Potatoes dish that combines tender baby potatoes and nutritious brown lentils simmered in a rich tomato and coconut milk sauce infused with aromatic spices and vegan butter. Perfectly spiced for a comforting vegan meal served over basmati rice with naan.
Ingredients
Fats and Oils
- 1/4 cup + 1 tablespoon vegan butter (divided)
Vegetables and Legumes
- 2 cups baby potatoes, diced
- 1 cup cooked brown lentils
- 6 cloves garlic, chopped
- 2 teaspoons fresh ginger, grated
- 2 shallots, diced
Canned and Liquid Ingredients
- 1 can (15 oz.) tomato sauce
- 1/2 cup vegetable broth
- 1/2 cup coconut milk
- Juice of 1 lemon
Spices and Sweeteners
- 2 teaspoons garam masala
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- 1 tablespoon agave syrup
- Salt and pepper to taste
Instructions
- Prepare and sauté potatoes: In a large pot or skillet, heat 1 tablespoon of vegan butter over medium-high heat. Add the diced baby potatoes, season with salt and pepper, and sauté them for about 5-7 minutes until they begin to brown and soften.
- Add aromatics and lentils: Add the remaining 1/4 cup vegan butter along with cooked brown lentils, chopped garlic, grated ginger, and diced shallots to the pot. Sauté for another minute until the shallots turn translucent and the mixture is fragrant.
- Add liquids and spices: Stir in the tomato sauce, vegetable broth, coconut milk, lemon juice, garam masala, cinnamon, cloves, cardamom, paprika, turmeric, red pepper flakes, and agave syrup. Mix everything well to combine.
- Simmer the curry: Reduce the heat to medium-low and let the mixture simmer gently for 20-30 minutes, stirring occasionally. This allows the potatoes to cook through fully and the sauce to thicken beautifully.
- Adjust seasoning and serve: Taste the curry and adjust the salt and pepper as needed. Serve the hot Vegan Butter Lentils and Potatoes over basmati rice with naan bread on the side for a satisfying vegan meal.
Notes
- Use cooked brown lentils to reduce cooking time and ensure even texture.
- If you prefer, baby potatoes can be replaced with regular potatoes cut into small cubes.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Serve with basmati rice and naan for a complete meal experience.
- This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
