Pasta SaucesMiddle EasternEasy

Ramadan Generous Lentil and Mint Sauce

Name: Ramadan Generous Lentil and Mint Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (300 g) brown lentils, rinsed, rinsed under cold water, drained; 3 cups (720 ml) vegetable or chicken broth; 1 whole yellow onion, medium, finely chopped; 4 cloves (20 g) garlic cloves, minced; 3 tablespoons (55 g) tomato paste; 1½ teaspoons (3 g) ground cumin; ¾ teaspoon (1½ g) ground coriander; 3 tablespoons (45 ml) extra virgin olive oil; ¾ cup (20 g) fresh mint leaves, packed, roughly chopped; ½ cup (15 g) fresh cilantro, packed, roughly chopped; 2 tablespoons (30 ml) fresh lemon juice; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant, aromatic lentil sauce infused with fresh mint and cilantro, cooked quickly in the Instant Pot. This plant-based pasta sauce is warming and satisfying, with earthy lentils balanced by bright herbs and warm spices. Perfect for breaking the fast during Ramadan or any time you want a hearty, nourishing meal.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: About 3 cups sauce, serves 4 over pasta

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Steps

Before you start

Measure out the lentils and rinse them well under cold water
Peel and roughly chop the garlic and onions
Chop the fresh herbs and set aside
Have the Instant Pot ready with the trivet removed

1
Sauté aromatics
- Set the Instant Pot to sauté mode on medium-high heat.
- Add 3 tablespoons of olive oil, then add the chopped onion.
- Cook for 3–4 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic and cook for 30 seconds more, stirring constantly, until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Don't let the garlic brown; it will turn bitter
2
Bloom spices
- Add the tomato paste, ground cumin, ground coriander, and red pepper flakes (if using).
- Stir constantly for 1 minute, coating the aromatics with the spices.
- The mixture should darken slightly and smell deeply aromatic.
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Ready when: Spices are fragrant and mixture is darker
Tip: Blooming spices in fat brings out their flavor
3
Add lentils and broth
- Pour in the 3 cups of vegetable or chicken broth and add the rinsed brown lentils.
- Stir well to combine, scraping up any browned bits from the bottom of the pot.
- The lentils should be submerged in liquid.
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Ready when: Lentils are fully submerged
Tip: Scraping the bottom prevents stuck-on flavors from becoming bitter
4
Pressure cook lentils
- Cancel sauté mode.
- Close the lid and set the Instant Pot to high pressure for 10 minutes.
- The pot will take about 3–4 minutes to come to pressure.
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Ready when: Pressure indicator shows the pot is at pressure
Tip: Don't open the lid early; the lentils need the full pressure time
5
Release pressure naturally
- When the cooking time ends, turn off the Instant Pot and let the pressure release naturally for 5–7 minutes.
- Then carefully turn the steam valve to venting to release any remaining steam.
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Ready when: Pressure indicator drops and no steam comes out
Tip: Natural release helps the lentils stay intact instead of breaking apart
6
Check lentils and adjust consistency
- Carefully open the lid.
- The lentils should be very soft and starting to break down.
- If the sauce is too thin and watery, set to sauté mode and cook uncovered for 2–3 minutes, stirring often, to reduce the liquid slightly.
- The sauce should be thick enough to coat the back of a spoon but still pourable.
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Ready when: Lentils are very soft and sauce coats the back of a spoon
Tip: Don't over-reduce; you want a sauce, not a paste
7
Stir in fresh herbs
- Turn off the heat and remove the pot from the Instant Pot.
- Stir in the chopped fresh mint, fresh cilantro, and lemon juice.
- Mix gently but thoroughly, allowing the herbs to wilt slightly from the residual heat, about 30 seconds.
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Ready when: Herbs are evenly distributed and slightly wilted
Tip: Add fresh herbs at the end to preserve their brightness and aroma
8
Season and taste
- Taste the sauce and season generously with kosher salt and freshly ground black pepper.
- Start with ½ teaspoon of salt and adjust to your preference.
- The sauce should be savory, herbaceous, and balanced with a slight citrus brightness.
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Ready when: Sauce is well-seasoned and balanced
Tip: Taste as you go; you can always add more salt, but you can't remove it
9
Serve over pasta
- Spoon the sauce over cooked pasta of your choice.
- A pound of pasta will serve four and pairs beautifully with this sauce.
- Drizzle with additional olive oil and garnish with a few fresh mint leaves if desired.
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Tip: Serve warm while the sauce is aromatic; this sauce is best enjoyed fresh

Good to know

Tips

For a creamier texture, blend about half the sauce with an immersion blender after the pressure releases, then stir it back into the pot. This gives you a rustic, creamy-yet-chunky consistency.
If you want more depth, use a mixture of half vegetable broth and half water, then add 1–2 tablespoons of pomegranate molasses along with the lemon juice.
This sauce is naturally vegan and plant-based, making it perfect for inclusive Ramadan iftar tables.
Serve with warm flatbread, rice, or any pasta you prefer. Pappardelle or chunky rigatoni are especially nice for catching the sauce.

Make ahead

The sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The flavors will deepen slightly. Reheat gently on the stovetop over medium heat, stirring occasionally, adding a splash of water if needed to loosen it. Do not freeze, as the texture of the fresh herbs will suffer after thawing.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: 3–4 days in an airtight container. Freezer: Not recommended due to the fresh herbs. Reheat on the stovetop over medium heat, stirring gently and adding a few tablespoons of water if the sauce has thickened too much.

Substitutions

brown lentils, rinsed → Red lentils or green lentils. Red lentils will cook faster (about 8 minutes under pressure) and will break down more, creating a creamier sauce. Green lentils hold their shape better but take slightly longer. Adjust pressure cooking time accordingly.
fresh mint leaves, packed → Dried mint (use 2–3 tablespoons, added during the sauté step). Dried mint has a more concentrated flavor. Add it when blooming the other spices for deeper integration, then garnish with a small pinch of fresh mint if available at serving.
fresh cilantro, packed → Fresh parsley or additional fresh mint. Parsley offers a milder, slightly grassy note. If you prefer, use all mint or all parsley; just keep the total herb amount the same.
fresh lemon juice → Lime juice or white wine vinegar (1½ tablespoons). Lime brings a slightly different brightness; vinegar adds tanginess. Use the smaller amount with vinegar as it's more assertive.