Vegan Butter Lentils and Potatoes Recipe
If you’re searching for a rich, deeply comforting bowl of goodness that also happens to be entirely plant-based, look no further than Vegan Butter Lentils and Potatoes. This dish brings together tender lentils, melt-in-your-mouth potatoes, a swirl of luxurious vegan butter, and layers of aromatic Indian-inspired spices for a meal that’s incredibly creamy, hearty, and full of bold flavor. Whether you serve it over fluffy basmati rice or scoop it up with warm naan, every bite is pure bliss — and it’s so easy to make, it just might become your new weeknight favorite.
Ingredients You’ll Need
The best part about Vegan Butter Lentils and Potatoes is how each simple ingredient has a real purpose, working together to create a balanced, flavorful, and satisfying dish. Every component adds something special, from creaminess and earthiness to a vibrant burst of color.
- Dry brown or green lentils: The backbone of this curry, these lentils bring hearty texture, earthy flavor, and a healthy dose of plant-based protein.
- Russet potatoes: Their starchy richness breaks down perfectly, releasing a silky softness into the sauce.
- Vegan butter: Adds a signature creamy, buttery taste that feels utterly decadent without any dairy.
- Onion: Provides a subtle sweetness and foundation for the aromatic base of the dish.
- Garlic: Four cloves bring tons of robust flavor and depth.
- Fresh ginger: A tablespoon of grated ginger brings a zesty, warming lift that makes the curry sing.
- Diced tomatoes: Offer tang, body, and that perfect red hue—it’s the secret to a sauce that just clings to every bite.
- Full-fat coconut milk: Delivers luscious creaminess to make the finished curry ultra-silky.
- Vegetable broth: The liquid gold that helps tenderize every ingredient and ties the flavors together.
- Garam masala: This spice blend infuses the curry with unmistakable warmth and complexity.
- Ground cumin, coriander, and turmeric: Classics for their earthiness and golden color.
- Smoked paprika: A touch adds a subtle smokiness and beautifully rounds out the other spices.
- Chili powder (optional): For those who love a gentle kick.
- Salt and black pepper: For seasoning and to make all the flavors pop.
- Fresh cilantro and lemon wedges: The finishing touch for brightness and a burst of freshness.
How to Make Vegan Butter Lentils and Potatoes
Step 1: Prep Your Ingredients
Start by rinsing the lentils under cold water until the water runs clear, getting rid of any surface starch or debris. Peel and dice your potatoes, chop the onion nice and fine, mince the garlic, and grate that ginger. Having everything prepped before you start makes the whole cooking process flow effortlessly!
Step 2: Build Layers of Flavor
In a large pot, melt the vegan butter over medium heat. Once it begins to shimmer, add the onion and sauté for about 5 minutes — you want it translucent and fragrant but not browned. Add the garlic and ginger, stirring just until the air smells absolutely incredible. That quick burst of heat brings out their biggest, boldest flavors.
Step 3: Toast the Spices
Next, sprinkle in the garam masala, cumin, coriander, turmeric, smoked paprika, and chili powder (if you like a touch of heat). Give it just 30 seconds of stirring. Toasting spices in the buttery goodness wakes up their essential oils and unlocks their rich, aromatic magic for your Vegan Butter Lentils and Potatoes.
Step 4: Simmer It All Together
Add the diced tomatoes (with all their juices), coconut milk, vegetable broth, lentils, diced potatoes, salt, and black pepper. Stir well so everything is cozy and fully combined, then bring the mixture to a boil. Once boiling, reduce the heat, pop a lid on the pot, and let it all simmer for 25 to 30 minutes. Every so often, lift the lid and give it a gentle stir—the lentils and potatoes should become super tender, and the sauce will thicken beautifully as they cook.
Step 5: Taste and Finish
When the lentils and potatoes are perfectly soft, taste for seasoning and adjust if needed. Maybe a little more salt, an extra dash of pepper, or even a splash more coconut milk for ultimate creaminess. Serve your Vegan Butter Lentils and Potatoes piping hot, generously sprinkled with fresh cilantro and a wedge of lemon for a bright, zippy finish.
How to Serve Vegan Butter Lentils and Potatoes
Garnishes
A good garnish takes this dish to the next level! I love a generous handful of chopped fresh cilantro for its green pop and herbal zing. Lemon wedges, squeezed over just before eating, add acidity and balance all the creaminess. If you like it spicy, a sprinkle of red chili flakes or a swirl of coconut yogurt amps up both color and flavor.
Side Dishes
For a complete meal, serve Vegan Butter Lentils and Potatoes over a bed of steaming basmati rice or scoop it up with pillowy, warm naan bread. If you’re gluten-free, stick to rice, or try fluffy millet or quinoa. Want more crunch? Add a side of cucumber salad for a cooling, crisp contrast.
Creative Ways to Present
This dish is a showstopper when served in wide, shallow bowls to highlight its colors and textures. Try layering it in a deep platter surrounded by triangles of toasted naan, or serve with a swirl of coconut cream and a scattering of toasted cumin seeds on top. For gatherings, present individual portions in small bowls with mini lemon wedges and cilantro sprigs—so elegant, but so easy.
Make Ahead and Storage
Storing Leftovers
Vegan Butter Lentils and Potatoes actually taste even better the next day, once the flavors have had time to meld. Cool any leftovers to room temperature, then transfer to airtight containers. They’ll keep fresh in the fridge for up to 4 days—perfect for meal prepping lunches or quick dinners.
Freezing
This dish freezes really well. Let everything cool completely, then spoon into airtight freezer-safe containers or baggies, leaving a little space for expansion. Store in the freezer for up to 2 months. Just remember to portion it out before freezing for the easiest weeknight wins.
Reheating
When you’re ready to enjoy again, thaw frozen portions overnight in the fridge, then gently reheat in a saucepan over medium-low heat. Add a splash of water or coconut milk if it looks too thick. You can also microwave individual portions in short 1-minute bursts, stirring between each, until they’re piping hot.
FAQs
Can I use canned lentils instead of dry?
Absolutely! If you’re in a pinch, canned lentils work well—just rinse and drain them before adding. Since they’re already cooked, add them (and the potatoes) after simmering the sauce for 10-15 minutes, and just cook until the potatoes are tender.
Is this dish spicy?
Vegan Butter Lentils and Potatoes are gently spiced rather than fiery, but you can easily dial up the heat! Add extra chili powder or fresh green chiles, or finish each serving with a sprinkle of chili flakes if you love the heat.
Can I use red lentils instead?
You can, but keep in mind that red lentils break down much more quickly, creating a thicker, creamier texture. If swapping in red lentils, reduce the simmering time to 15-20 minutes and keep an eye so they don’t get mushy.
What’s the best way to make this even creamier?
If you’re craving even more decadence, simply increase the coconut milk up to 3/4 cup or add an extra tablespoon of vegan butter at the end. It transforms the sauce into something luxuriously velvety—perfect for scooping with bread!
How can I make this oil-free?
To make Vegan Butter Lentils and Potatoes oil-free, skip the vegan butter and sauté the onions, garlic, and ginger in a few tablespoons of water or vegetable broth instead. Finish with a swirl of coconut milk for creaminess and richness without added fats.
Final Thoughts
I can’t recommend Vegan Butter Lentils and Potatoes enough, whether you’re new to plant-based dinners or just looking for a super-satisfying, flavor-packed staple. It’s comfort food at its best: easy to make, endlessly customizable, and guaranteed to make your kitchen smell like a dream. Give it a try—you might just find it in your regular dinner rotation for years to come!
Print
Vegan Butter Lentils and Potatoes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Butter Lentils and Potatoes recipe is a rich and flavorful Indian-inspired dish that combines hearty lentils and tender potatoes in a creamy, dairy-free sauce. With a blend of aromatic spices and a touch of coconut milk, this dish is comforting and satisfying. Perfect for a cozy dinner or as a flavorful side dish.
Ingredients
Lentils and Potatoes:
- 1 cup dry brown or green lentils (rinsed)
- 2 medium russet potatoes (peeled and diced)
Seasonings and Spices:
- 3 tablespoons vegan butter
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup full-fat coconut milk
- 2 cups vegetable broth
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional)
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions
- Rinse Lentils: Under cold water until clear.
- Sauté Onion: In vegan butter until softened.
- Add Aromatics: Garlic and ginger, cook until fragrant.
- Toast Spices: Garam masala, cumin, coriander, turmeric, smoked paprika, and chili powder.
- Add Ingredients: Tomatoes, coconut milk, broth, lentils, potatoes, salt, and pepper. Simmer until tender.
- Adjust Seasoning: To taste.
- Serve: Hot, garnished with cilantro and lemon wedges.
Notes
- For extra creaminess, increase coconut milk to 3/4 cup.
- You can use sweet potatoes instead of russet potatoes for a slightly sweeter flavor.
- This dish pairs well with steamed basmati rice or warm naan bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 7g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
