Mujadera

 One-Pot Mujadara with Leeks and Greens

Total Time: 35 min  | Servings: 12 to 16 servings (Scaled 2x) 

Ingredients:

2 cups black lentils

4 leeks, white and light green parts only, roots trimmed

1 1/2 tablespoons salt, more as needed

1/2 cup extra virgin olive oil

4 garlic cloves, minced

1 1/2 cups long grain rice

1 tablespoon ground cumin

1 teaspoon ground allspice

1/2 teaspoon cayenne

2 bay leaf

2 cinnamon stick

8 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)

Directions:

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

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

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.

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.

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.

Nutrition:

Fat: 7 grams

Calories: 228

Saturated Fat: 1 gram

Unsaturated Fat: 6 grams

Sodium: 209 milligrams

Sugar: 2 grams

Fiber: 4 grams

Carbohydrate: 34 grams

Protein: 8 grams

Source: https://cooking.nytimes.com/recipes/1014804-one-pot-mujadara-with-leeks-and-greens?smid=ck-recipe-iOS-share&fbclid=IwAR1m-SjTD0nJf2jblUTgwWq4ZYvW1VbRHciZDZE8LUukTzDwYWDgsV9pwi0