If you are craving a hearty, comforting dish that perfectly blends warm spices with creamy textures, this Vegan Butter Lentils and Potatoes Recipe is an absolute must-try. It’s a celebration of simple ingredients like baby potatoes and brown lentils, elevated by a luscious vegan butter base and a symphony of aromatic spices. Each bite brings a cozy richness complemented by subtle hints of garlic, ginger, and a touch of sweetness, making it a perfect meal to share on any day you want to feel nourished and satisfied.
Ingredients You’ll Need
Though the list may seem extensive, each ingredient in this Vegan Butter Lentils and Potatoes Recipe plays a pivotal role in delivering its unforgettable flavor and texture. From the mellow creaminess of coconut milk to the vibrant warmth of garam masala, every component is essential for creating this dish’s magical balance.
- Vegan butter: 1/4 cup plus 1 tablespoon used to create a rich, creamy base that defines this recipe’s indulgence.
- Baby potatoes: 2 cups, diced for the perfect tender yet slightly crisp texture that contrasts beautifully with the lentils.
- Cooked brown lentils: 1 cup, providing hearty protein and a delightful earthiness.
- Garlic: 6 cloves, chopped to infuse savory depth and punch.
- Fresh ginger: 2 teaspoons, grated to add vibrant warmth and a subtle zing.
- Shallots: 2 diced, lending a gentle sweetness and complexity when sautéed.
- Tomato sauce: 1 can (15 oz.) acts as a tangy, robust liquid base for the sauce.
- Vegetable broth: 1/2 cup added for moisture and enhanced flavor layering.
- Coconut milk: 1/2 cup, adding creamy texture and a hint of tropical richness.
- Lemon juice: Juice of 1 lemon brightens and balances the dish’s creaminess.
- Garam masala: 2 teaspoons, the star spice mix delivering warm, aromatic notes.
- Cinnamon: 1/2 teaspoon, subtle sweetness and warmth.
- Cloves: 1/4 teaspoon, adding a deep, aromatic edge.
- Cardamom: 1/4 teaspoon, introducing a fresh floral hint.
- Paprika: 1/2 teaspoon, providing mild smoky sweetness and color.
- Turmeric: 1/4 teaspoon, contributing earthiness and a lovely golden hue.
- Red pepper flakes: 1/4 teaspoon for a gentle heat kick.
- Agave syrup: 1 tablespoon to round out the flavors with a mild sweetness.
- Salt and pepper: To taste, enhancing and balancing every flavor.
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, season them with salt and pepper, and sauté for about 5 to 7 minutes. You want them to develop a slight golden crust while softening inside—this contrast of textures will elevate your dish wonderfully.
Step 2: Add Aromatics and Lentils
Next, add the remaining 1/4 cup of vegan butter. Toss in the cooked brown lentils, chopped garlic, grated ginger, and diced shallots. Stir and sauté everything for another minute or so, just until the shallots turn translucent and fragrant. This step builds a deeply savory foundation packed with flavor.
Step 3: Incorporate Sauce Ingredients and Spices
Pour in the tomato sauce, vegetable broth, and coconut milk. Add the freshly squeezed lemon juice, garam masala, cinnamon, cloves, cardamom, paprika, turmeric, red pepper flakes, and agave syrup. Give everything a good stir to evenly combine all those beautiful spices and creamy elements.
Step 4: Simmer to Perfection
Reduce the heat to medium-low and allow the mixture to gently simmer for 20 to 30 minutes. Stir occasionally to keep it from sticking and to help the potatoes cook through completely, soaking up all those rich, spicy flavors. The sauce will slowly thicken, creating a luscious coating that’s simply irresistible.
Step 5: Final Seasoning Touches
Before serving, taste your Vegan Butter Lentils and Potatoes Recipe and adjust the salt and pepper as necessary. This is your chance to make it truly yours, balancing the spices and seasoning to suit your palate perfectly.
How to Serve Vegan Butter Lentils and Potatoes Recipe
Garnishes
A sprinkle of fresh chopped cilantro or parsley adds a bright, herbal pop that marries beautifully with the warm spices. For added texture, a handful of toasted cashews or pumpkin seeds can be scattered on top, giving each bite a delightful crunch.
Side Dishes
This dish pairs amazingly well with fluffy basmati rice or warm naan bread, both of which help soak up the creamy sauce. A simple cucumber and tomato salad with a lemon vinaigrette would also provide a refreshing counterpoint to the richness of this recipe.
Creative Ways to Present
For a fun twist, serve the Vegan Butter Lentils and Potatoes Recipe in an edible bread bowl or stuff it into roasted bell peppers or eggplants. These creative presentations make your meal feel extra special and are sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making it arguably even better the next day!
Freezing
Vegan Butter Lentils and Potatoes Recipe freezes well, too. Just let it cool completely before transferring it to a freezer-safe container. It will maintain its quality for up to three months.
Reheating
Reheat gently on the stove over medium heat, adding a splash of water or vegetable broth to loosen the sauce if it becomes too thick. Alternatively, microwave in a covered dish, stirring halfway through to ensure even warming.
FAQs
Can I use different types of lentils?
Absolutely! While brown lentils are perfect for this recipe due to their texture, green or French lentils can be used as well. Just keep in mind that cooking times and firmness may vary slightly.
Is it possible to make this recipe oil-free?
You could try substituting vegan butter with a small amount of vegetable broth for sautéing, but keep in mind the buttery flavor will be less pronounced. Nutritional yeast can help add some savory depth if desired.
How spicy is this dish?
This recipe has a gentle heat, primarily from red pepper flakes and aromatic spices. Feel free to adjust the amount of red pepper flakes to suit your personal heat tolerance.
Can I prepare this recipe ahead for meal prep?
Definitely! It’s a great candidate for meal prep since it stores and reheats so well. Just portion it out into containers for easy grab-and-go meals throughout the week.
What can I substitute for agave syrup?
Maple syrup, coconut sugar, or even a bit of brown sugar will work nicely if you don’t have agave syrup on hand. These substitutes offer a similar mild sweetness that balances the spices.
Final Thoughts
I wholeheartedly encourage you to make this Vegan Butter Lentils and Potatoes Recipe your new go-to comfort food. It’s a beautiful blend of creamy, spicy, and tangy flavors that will nourish your body and soul. Once you taste its rich warmth and see how effortlessly it comes together, I know it will become one of your favorites to cook and share with loved ones.
Print
Vegan Butter Lentils and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired Vegan
- Diet: Vegan
Description
A flavorful vegan dish featuring tender brown lentils and baby potatoes simmered in a rich, spiced tomato and coconut milk sauce, finished with vegan butter for a creamy texture. This comforting recipe is perfect served over basmati rice with naan for a wholesome, satisfying meal.
Ingredients
Butter and Aromatics
- 1/4 cup + 1 tablespoon vegan butter (divided)
- 6 cloves garlic, chopped
- 2 teaspoons fresh ginger, grated
- 2 shallots, diced
Main Ingredients
- 2 cups baby potatoes, diced
- 1 cup cooked brown lentils
Liquids and Sauce
- 1 can (15 oz.) tomato sauce
- 1/2 cup vegetable broth
- 1/2 cup coconut milk
- Juice of 1 lemon
- 1 tablespoon agave syrup
Spices
- 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
Seasoning
- Salt and pepper to taste
Instructions
- 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 for about 5-7 minutes until they begin to brown and soften.
- Add Aromatics and Lentils: Add the remaining 1/4 cup of vegan butter to the pot along with the cooked brown lentils, chopped garlic, grated ginger, and diced shallots. Continue sautéing for another minute until the shallots turn translucent and fragrant.
- Add Sauce Ingredients 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 well to evenly combine all the ingredients.
- Simmer the Mixture: Reduce the heat to medium-low and allow the lentil and potato mixture to simmer gently for 20-30 minutes. Stir occasionally, cooking until the potatoes are fully tender and the sauce has thickened to a creamy consistency.
- Adjust Seasoning and Serve: Taste the dish and adjust the salt and pepper as needed. Serve the vegan butter lentils and potatoes hot, ideally over basmati rice with naan bread on the side for a complete meal.
Notes
- Use baby potatoes for quicker cooking and a tender texture, but regular potatoes can be diced and substituted if needed.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- Ensure the lentils are cooked prior to starting the recipe; brown lentils hold their shape well in this stew.
- This dish can be made ahead and reheated, as the flavors deepen over time.
- For a gluten-free option, serve with gluten-free bread instead of naan.
