Lentils with Rice

Name: Lentils with Rice
Cuisine: American
Ingredients: 1 cup brown or green lentils; 2 leeks, white and light green parts only, roots trimmed; 2 1/4 teaspoons salt, more as needed; 1/4 cup extra-virgin olive oil; 2 garlic cloves, minced; 3/4 cup long-grain rice; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground allspice; 1/4 teaspoon cayenne; 1 bay leaf; 4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard green pr a combination (or 4 large onions)

PaulN @cook_6047903

This vegetarian dish is easy and tastes great. You can use onions instead of leeks. If you do use onions, let the first batch caramelize really well....it's worth it!!

PaulN @cook_6047903

This vegetarian dish is easy and tastes great. You can use onions instead of leeks. If you do use onions, let the first batch caramelize really well....it's worth it!!

Saved

Ingredients

1 cupbrown or green lentils
2leeks, white and light green parts only, roots trimmed
2 1/4 teaspoonssalt, more as needed
1/4 cupextra-virgin olive oil
2garlic cloves, minced
3/4 cuplong-grain rice
1 1/2 teaspoonsground cumin
1/2 teaspoonground allspice
1/4 teaspooncayenne
1bay leaf
4 cupstrimmed and chopped spring greens (chard leaves, spinach, kale, mustard green pr a combination (or 4 large onions)

Saved

Steps

1

Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
2

Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise
3

Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
4

Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
5

Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks