Mujadara with Crispy Leeks and Spinach

1. Soak Lentils

Start by soaking the lentils in a large bowl. Cover them with warm tap water, allowing them to sit while you prepare the leeks.

2. Cook Leeks

In a Dutch oven or large pot, heat the olive oil over medium heat. Add the sliced leeks, along with ¼ teaspoon of salt, and cook them for 5 to 10 minutes. Once they're ready, transfer half of the leeks to a plate for garnish.

3. Sauté Rice and Spices

With the remaining leeks in the pot, stir in the minced garlic. Add the rice and sauté it for a couple of minutes. Then, add the ground cumin, allspice, and cayenne pepper, continuing to sauté for about 30 seconds.

4. Cook Lentils and Rice

Drain the soaked lentils and add them to the pot along with 4¼ cups of water, the remaining salt, the bay leaf, and the cinnamon stick. Bring the mixture to a simmer, cover the pot, and let it cook for about 15 minutes.

5. Add Spinach

Once the lentils and rice have cooked, spread the fresh baby spinach over the mixture. Cover the pot again and cook for another 5 minutes, allowing the spinach to wilt gently.

6. Rest and Serve

Remove the pot from the heat and let it stand, covered, for 5 minutes. Before serving, sprinkle the crispy leeks on top and add a dash of hot sauce if desired.