Vegan Butter Lentils and Potatoes

If you love the rich, comforting flavors of butter chicken but want a plant-based version, this Vegan Butter Lentils and Potatoes recipe is exactly what you need. Creamy, spiced, and deeply satisfying, it combines tender baby potatoes, protein-rich lentils, and a luscious coconut-tomato sauce. Ready in under an hour, it’s perfect for a weeknight dinner, meal prep, or whenever you crave hearty, flavorful vegan comfort food.

This dish is rich without being heavy, and the warm spices make it feel indulgent while still nourishing. Serve it with basmati rice and naan for a complete, cozy meal.

Why You’ll Love This Recipe

• Creamy, spiced, and satisfying plant-based comfort food
• Quick and easy to prepare in about 1 hour
• Protein and fiber from lentils plus tender baby potatoes
• Naturally vegan and packed with warming spices
• Perfect for serving with rice, naan, or your favorite flatbread

Ingredients

• Vegan butter (¼ cup + 1 tbsp, divided) – Adds creaminess and richness
• Baby potatoes (2 cups, diced) – Tender, hearty base for the dish
• Cooked brown lentils (1 cup) – Provides protein and texture
• Garlic (6 cloves, chopped) – Aromatic flavor backbone
• Fresh ginger (2 tsp, grated) – Adds warmth and subtle zing
• Shallots (2, diced) – Mild onion flavor for sweetness and depth
• Tomato sauce (1 can, 15 oz) – Forms the rich, tangy base
• Vegetable broth (½ cup) – Helps build the sauce
• Coconut milk (½ cup) – Creamy, indulgent texture
• Lemon juice (1 lemon) – Brightens and balances the spices
• Garam masala (2 tsp) – Classic warming spice blend
• Cinnamon (½ tsp) – Adds subtle sweetness
• Cloves (¼ tsp) – Provides aromatic depth
• Cardamom (¼ tsp) – Adds a hint of floral spice
• Paprika (½ tsp) – Mild smoky flavor
• Turmeric (¼ tsp) – Earthy, vibrant color
• Red pepper flakes (¼ tsp) – Gentle heat; adjust to taste
• Agave syrup (1 tbsp) – Balances acidity and spices
• Salt and pepper (to taste) – Enhances all the flavors

How to Make Vegan Butter Lentils and Potatoes

Step 1: Sauté Potatoes

In a large skillet or pot, heat 1 tablespoon of vegan butter over medium-high heat. Add the diced potatoes, season with salt and pepper, and sauté until they start to brown and soften, about 5–7 minutes.

Step 2: Add Aromatics and Lentils

Add the remaining ¼ cup of vegan butter, along with the cooked lentils, garlic, ginger, and shallots. Sauté for 1 minute until the shallots are translucent and the mixture is fragrant.

Step 3: Build the Sauce

Stir in the tomato sauce, vegetable broth, coconut milk, lemon juice, spices, and agave syrup. Mix well to combine all flavors.

Step 4: Simmer

Reduce heat to medium-low and let the mixture simmer for 20–30 minutes, stirring occasionally, until the potatoes are fully cooked and the sauce has thickened.

Step 5: Adjust and Serve

Taste and adjust seasoning with salt and pepper as needed. Serve hot over basmati rice with naan on the side.

Tips for Success

• Stir occasionally to prevent the lentils from sticking to the bottom of the pan
• Use evenly diced potatoes for uniform cooking
• Adjust red pepper flakes for more heat if desired
• Add extra vegetables like spinach, peas, or carrots for more color and nutrition
• Substitute coconut milk with cashew cream or almond milk for a different flavor

Equipment Needed

• Large skillet or pot
• Wooden spoon or spatula
• Knife and cutting board

Recipe Variations

• Spicy version: Increase red pepper flakes or add fresh chopped chili
• Different lentils: Use red lentils (cooks faster) or green lentils for texture variation
• Extra vegetables: Add peas, carrots, or spinach for more nutrients and color
• Nutty twist: Stir in 2 tablespoons of cashew butter for a richer sauce

Serving Suggestions

• Serve over fluffy basmati rice
• Accompany with warm naan, roti, or flatbread
• Garnish with fresh cilantro or a squeeze of lemon for brightness
• Pair with a side salad for a complete meal

FAQs

Can I make this ahead of time?
Yes, it stores well in an airtight container in the fridge for up to 3 days.

Can I freeze it?
Absolutely, freeze in a suitable container for up to 2 months. Reheat gently on the stove, adding a splash of water or coconut milk if needed.

Can I use red lentils instead of brown lentils?
Yes, red lentils cook faster and will break down more, creating a creamier texture.

Is this dish very spicy?
It’s mildly spiced, but you can adjust the red pepper flakes to taste.

Can I use regular butter instead of vegan butter?
Yes, though it will no longer be vegan. The flavor will still be rich and creamy.

Final Thoughts

Vegan Butter Lentils and Potatoes is a plant-based twist on a classic comfort dish, full of warming spices, creamy texture, and satisfying flavors. Perfect for weeknights, meal prep, or cozy dinners, this dish is both nourishing and indulgent. Serve with rice or naan, and enjoy a hearty, comforting meal that everyone will love.

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