Vegan Butter Lentils and Potatoes Recipe
If you’re seeking a comfort food classic that’s cozy enough for chilly nights but vibrant enough to share at any dinner party, look no further than Vegan Butter Lentils and Potatoes. This creamy, richly spiced dish is a plant-based twist on a beloved Indian favorite, blending hearty lentils and tender potatoes in a luscious tomato-coconut gravy you’ll want to scoop up to the last drop. Whether you’re vegan, veg-curious, or just obsessed with delicious flavor, Vegan Butter Lentils and Potatoes will quickly become your go-to recipe for both weekly meals and special occasions.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how a few simple pantry staples transform into something so luxurious! Each ingredient in Vegan Butter Lentils and Potatoes plays an essential part, layering flavor and bringing depth, warmth, and a touch of creaminess to every bite.
- Vegan butter or coconut oil: This forms the rich, aromatic base and underscores that classic “buttery” flavor.
- Onion, finely diced: Adds sweetness, savoriness, and substance while melting into the sauce.
- Garlic, minced: Delivers punchy, aromatic flavor that’s irresistible.
- Fresh ginger, grated: Brings zingy, bright heat and warmth to balance creamy coconut milk.
- Tomato paste: Intensifies the tomato flavor and gives the sauce its deep color and umami.
- Diced tomatoes (canned): Adds body to the sauce and bursts of tangy sweetness.
- Coconut milk: Gives the dish its signature creaminess and subtle sweetness that pairs perfectly with the spices.
- Dried brown or green lentils, rinsed: These provide a satisfying, protein-packed heartiness as they gently break down and thicken the sauce.
- Peeled russet potatoes, diced: Make every spoonful extra comforting and help soak up all the glorious flavors.
- Vegetable broth: Infuses depth and richness as everything simmers together.
- Garam masala: The star spice blend for that signature Indian-inspired aroma and depth.
- Curry powder: Brings warmth and a broad spectrum of aromatic flavors.
- Ground cumin: Adds earthiness and that distinctive lentil curry note.
- Turmeric: For golden color and subtle earthiness.
- Smoked paprika: Infuses a gentle smokiness that makes the sauce pop.
- Salt: Essential for bringing all the flavors together.
- Cayenne pepper (optional): Adds a gentle heat for those who like some spice.
- Fresh cilantro, chopped: Delivers a burst of fresh, herbal flavor at serving time.
- Cooked basmati rice: The perfect fluffy partner for soaking up the saucy lentils and potatoes.
How to Make Vegan Butter Lentils and Potatoes
Step 1: Sauté the Aromatics
Start by melting your vegan butter (or coconut oil, if that’s your preference) in a large, heavy-bottomed pot over medium heat. Add the finely diced onion and let it cook down, stirring occasionally, until translucent and just tinged with gold, about six minutes. Next, stir in the minced garlic and fresh grated ginger. Let these bloom for just a minute—their scent will fill your entire kitchen with anticipation!
Step 2: Build the Saucy Base
Stir in the tomato paste and keep things moving as it toasts slightly, caramelizing onto the bottom of the pan. Add the canned diced tomatoes and creamy coconut milk, stirring to thoroughly combine and create a velvety, rich base. This is where the depth of flavor truly begins to develop.
Step 3: Add Lentils, Potatoes, and Spices
Shake your rinsed dried lentils into the pot, followed by the diced potatoes. Pour in the vegetable broth to cover, then add the garam masala, curry powder, ground cumin, turmeric, smoked paprika, salt, and cayenne if using. Stir everything well—watch as the spices swirl into the liquid and coat the lentils and potatoes with golden promise.
Step 4: Simmer to Perfection
Raise the heat just until everything comes to a gentle boil, then immediately turn it down and let the pot simmer uncovered. Cook for 30 to 35 minutes, stirring now and then to keep things from sticking. You’ll know your Vegan Butter Lentils and Potatoes are ready when both the lentils and potatoes are tender, the sauce has thickened beautifully, and the aroma is irresistible.
Step 5: Taste and Finish
Taste and adjust the seasonings as needed—sometimes a little extra salt or another pinch of garam masala takes it over the top. For extra indulgence, stir in another tablespoon of vegan butter just before serving. Garnish with plenty of chopped fresh cilantro for a pop of green and a burst of flavor.
How to Serve Vegan Butter Lentils and Potatoes
Garnishes
Finishing touches truly make Vegan Butter Lentils and Potatoes special. A shower of fresh cilantro delivers color and fragrance while a sprinkle of toasted cashews or crushed peanuts adds a delightful crunch. Feeling extra luxe? Add a swirl of coconut milk or a wedge of lime for even more brightness and creaminess.
Side Dishes
Of course, basmati rice is the traditional—and best—compliment, soaking up every bit of sauce. But don’t stop there! Scoop the lentils and potatoes onto warm naan, roti, or other flatbreads, or serve them alongside simply sautéed greens for a meal that’s hearty, wholesome, and full of variety.
Creative Ways to Present
Give Vegan Butter Lentils and Potatoes a dinner party upgrade by serving them in individual bowls swirled with coconut cream, finished with microgreens or edible flowers. Hosting a cozy gathering? Pour the stew into a big communal pot and let everyone help themselves, buffet-style, with an array of toppings. You can even stuff leftovers into wraps or top a baked potato for an innovative lunch!
Make Ahead and Storage
Storing Leftovers
Vegan Butter Lentils and Potatoes make fantastic leftovers! Once cooled, transfer the stew to an airtight container and refrigerate for up to five days. The flavors deepen over time, making your weekday lunches even more delicious.
Freezing
This dish freezes exceptionally well, so you can double the batch for future meals. Cool completely before portioning into freezer-safe containers or resealable bags, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm gently on the stove over low to medium heat, stirring occasionally and adding a splash of water or broth if needed to loosen the sauce. The microwave works too—just use a microwave-safe container, cover, and stir halfway through for even heating.
FAQs
Can I use red lentils instead of brown or green?
Absolutely! If you opt for red lentils, just keep in mind they cook more quickly and break down even creamier. Reduce your simmering time to about 20 minutes. Vegan Butter Lentils and Potatoes work beautifully with red lentils for an extra-silky texture.
Is this recipe really spicy?
Not by default! The cayenne pepper is completely optional and easy to adjust. Skip it for a mild dish, or increase the amount if you love some heat. Either way, the creamy coconut milk balances the spices nicely.
Can I make Vegan Butter Lentils and Potatoes in advance?
Yes, and in fact the dish tastes even better the next day as the flavors meld together. Just store covered in the refrigerator and reheat as needed—perfect for meal prep or stress-free entertaining.
What should I do if my sauce is too thick or too thin?
If the sauce gets too thick, stir in a splash or two of extra vegetable broth or water until it reaches your desired consistency. If it seems too thin, just simmer for a few extra minutes uncovered to let the sauce reduce.
Are there gluten-free options for serving?
Good news—Vegan Butter Lentils and Potatoes are naturally gluten-free! Pair with gluten-free rice, quinoa, or certified gluten-free flatbreads for a complete meal everyone can enjoy.
Final Thoughts
There’s something truly magical about Vegan Butter Lentils and Potatoes, from the first sizzle of onions and spices all the way to the last lick of creamy sauce from your bowl. Whether you’re feeding a crowd or just need a little plant-based comfort, I can’t recommend this recipe enough. Give it a try and let this cozy, flavor-packed dish brighten up your table!
Print
Vegan Butter Lentils and Potatoes Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A flavorful and creamy vegan dish featuring lentils and potatoes cooked in a rich coconut milk and tomato-based sauce with aromatic Indian spices. This hearty meal is perfect for a satisfying dinner.
Ingredients
Main Dish:
- 2 tablespoons vegan butter or coconut oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) coconut milk
- 1 cup dried brown or green lentils, rinsed
- 2 medium russet potatoes, peeled and diced
- 4 cups vegetable broth
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup chopped fresh cilantro for garnish
- cooked basmati rice for serving
Instructions
- Melt the vegan butter: In a large pot over medium heat, melt the vegan butter. Add the onion and sauté until softened and golden, about 6 minutes.
- Add aromatics: Stir in the garlic and ginger, cook for 1 minute until fragrant.
- Combine ingredients: Add tomato paste, diced tomatoes, coconut milk, lentils, potatoes, vegetable broth, and spices. Stir well.
- Simmer: Bring to a boil, then simmer uncovered for 30-35 minutes until lentils and potatoes are tender.
- Adjust seasonings: Taste and adjust seasonings. Garnish with cilantro and serve with basmati rice.
Notes
- You can use red lentils with reduced cooking time of 20 minutes.
- For extra richness, add an additional tablespoon of vegan butter at the end.
- This dish pairs well with naan or flatbread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired, Vegan
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 365
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg
