One-Pot Mujadara with Leeks and Greens

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.