Vegan Butter Lentils and Potatoes

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Lentils

  Raw

  ½ cup or 96g

• Buttery Spread, Soy Free

  Earth Balance

  4 tbsp or 56g

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Garlic

  Raw

  6 cloves, minced or 18g

• Ginger root

  Raw

  2 tsp or 4g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Tomato sauce

  Canned

  2 cup or 490g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Garam Masala

  Badia

  2 tsp or 48g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Cardamom

  Spices

  ¼ tsp, ground or 0.5g

• Paprika

  Spices

  ½ tsp or 1g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Sweetener, syrup, agave

  3 tsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Prepare rice and lentils according to package directions.
2. Heat one-fourth of the vegan butter in a large pot or skillet over medium-high heat. Add the diced potatoes and season with salt and pepper.
3. Sauté the potatoes, reducing heat as needed, until they start to brown and soften, about 5-7 minutes.
4. Add the remaining vegan butter, lentils, garlic, ginger, and shallots. Sauté for another minute until the shallots are translucent.
5. Stir in the tomato sauce, vegetable broth, coconut milk, lemon juice, spices, and agave. Combine well.
6. Reduce heat to medium-low and simmer for 20-30 minutes, stirring occasionally, until the potatoes are soft and the sauce thickens.
7. Taste and adjust seasonings as needed. Serve immediately over rice.

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