2 leeks, cleaned thoroughly. Trim the roots and slice the white and green parts into thin ribbons (use a large onion if you can’t find leeks)
1 cup brown lentils (whole masoor, sabut masoor). Place in a microwave-safe bowl with enough water to cover the lentils by an inch, then microwave for about seven minutes. You can do this while chopping your vegetables. Drain the lentils.
¾ cup basmati or other long-grain rice
1 tsp cumin powder
1 tsp allspice powder
5 cloves garlic, minced
½ tsp cayenne pepper
2 bay leaves
1-inch stick of cinnamon
Salt to taste
2 tbsp extra virgin olive oil
4 cups leafy greens (use any combination of vegetables. I used 3 cups of spring greens and 1 cup of baby kale), finely chopped
Heat the oil in a large pot. Add the leeks and saute, stirring, over medium-high heat until the leeks are golden and crispy, about 8 minutes. If you use too little oil the leeks won’t crisp up.
Remove half the leeks to a bowl and sprinkle with a little salt while still warm.
To the pot with the remaining leeks, add the garlic and bay leaves, stir for about 30 seconds, and then add the cumin, allspice and cayenne. Stir for a few seconds to coat with the oil and then add the rice. Saute for a few seconds until the rice turns opaque.
Add the drained lentils, cinnamon, and salt to taste. Stir well, then add 4 cups of water.
Bring the mixture to a boil, then lower the heat to low until the water just simmers. Place a tight-fitting lid on the pot and let it steam away for 15 minutes.
Open the pot, arrange the greens on top in an even layer, cover, and cook for five more minutes. Turn off the heat.
Let the mujadara stand at least 10 minutes before opening the pot. Garnish with the reserved leeks and serve hot.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/2013/10/one-pot-mujadara-with-leeks-and-kale.html