40 minutes
A comforting and nutritious one-pot dish featuring lentils, rice, leeks, and greens, seasoned with warm spices.
Green Lentils, soaked
0 oz
Leek, sliced and rinsed
each
tablespoons
teaspoons
Garlic, minced
cloves
Rice
0 oz
teaspoons
teaspoons
teaspoons
Bay Leaf
each
each
Greens (Chard, Spinach, Kale, Or Mustard Greens), washed, trimmed, and chopped
0 oz
1. Soak Lentils
Soak the brown or green lentils in a large bowl filled with warm tap water.
2. Prepare Leeks
Slice the white and light green parts of the leeks and rinse them under running water to remove any hidden dirt.
3. Cook Leeks
In a large pot, heat the olive oil over medium heat, add a quarter teaspoon of salt, and cook the leeks for 5 to 10 minutes until golden and crispy. Remove a handful for garnish.
4. Add Garlic and Rice
Saute the minced garlic in the pot with the leeks for 15 seconds, then add the rice and sauté for another 2 minutes.
5. Add Spices and Lentils
Add the ground cumin, allspice, and cayenne pepper to the pot, sauté for 30 seconds, then add the drained lentils, water, remaining salt, bay leaf, and cinnamon stick. Bring to a boil, then simmer for about 15 minutes.
6. Steam Greens
Place the prepped greens in a colander over the pot to steam for about 5 minutes until wilted.
7. Rest and Serve
Turn off the heat, let the mujadara sit covered for 5 minutes, then fluff with a fork and serve hot garnished with the crispy leeks.
Use green or brown lentils that hold their shape and soak them for at least 30 minutes before cooking to reduce cooking time and maintain texture.
Brown or green lentils are ideal as they hold their shape better than red or yellow lentils, which tend to get mushy. Make sure to sort and rinse them thoroughly to remove any debris or stones.
Achieving perfectly cooked rice in a one-pot dish can be tricky. Make sure to measure your liquids accurately and simmer on low heat to allow the rice to cook evenly without burning at the bottom.
Use spices like cumin, coriander, cinnamon, or allspice, and season at multiple stages, especially with salt, to build flavor.
Leeks can hold onto dirt and grit, so wash them thoroughly. Cut them into half-moons and sauté them until they are soft and slightly caramelized. This step is important as it builds the flavor foundation of the dish.
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