Vegan Butter Lentils and Potatoes

1 In a large pot or skillet, heat 1 tablespoon of vegan butter on medium high. Then add the diced potatoes. Season with a pinch of salt and pepper. 
2 Saute the potatoes, reducing heat as needed until they are starting to brown and have softened a bit. About 5-7 minutes. 
3 Next, add the remaining 1/4 cup of vegan butter, the lentils, garlic, ginger and shallots. Saute for another minute or so until the shallots are translucent. 
4 Now, add the tomato sauce, vegetable broth, coconut milk, lemon juice, all the spices and the agave. Stir to combine. 
5 Reduce heat to medium low and simmer for about 20-30 minutes, stirring occasionally until the potatoes are soft and cooked through. The sauce will get nice and thick. 
6 Taste the sauce and adjust seasonings. Serve immediately over basmati rice. I topped mine with chutney and parsley.