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Vegan Butter Lentils and Potatoes

Lauren Hartmann
  • 60 minutes
  • Serves 4

INGREDIENTS

1 cup

Brown lentils, Cooked

6 cloves

Garlic

2 tsp

Ginger, Fresh

1

Lemon, Juice of

2 cups

Potatoes

2

Shallots

1/2 cup

Coconut milk

1/2 cup

Vegetable broth

1 tbsp

Agave syrup

1 can

Tomato sauce

5/16 cup

Vegan butter

1/4 tsp

Cardamom

1/2 tsp

Cinnamon

1/4 tsp

Cloves

2 tsp

Garam masala

1/2 tsp

Paprika

1/4 tsp

Red pepper flakes

1

Salt and pepper

1/4 tsp

Turmeric