Mujadara with Butternut Squash and Turnips

(adapted from “One-Pot Mujadara with Crispy
Leeks andSpring Greens” – Melissa Clark,
New York Times, June 14, 2013)

  • 1 cup brown lentils
  • 2 leeks, white and light green parts, quartered lengthwise and thinly sliced, then soaked in cold water to remove the grit
  • 4 Tbsp. extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 3/4 cup Basmati rice
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. ground allspice
  • Pinch of cayenne
  • 1 cup butternut squash, cut into 1/2″ cubes*
  • 1 cup turnips, cut into 1/2″ cubes*
  • 2 tsp. sea salt
  • 1 bay leaf
  • 1 cinnamon stick
  • 4 cups kale, stems removed and thinly sliced

*Note: you can use any mix of root vegetables – pumpkin, beets, carrots…

  1. Put lentils in a bowl and cover with warm water. Let soak while you prepare remaining ingredients.
  2. Heat olive oil in a large pot over medium heat. Add leeks and cook until browned, 5-7 minutes.
  3. Add garlic and rice and stir until coated with olive oil. Stir in cumin, allspice and cayenne.
  4. Add lentils, butternut squash and turnips. Add 4 cups water, sea salt, bay leaf and cinnamon. Bring to a boil, lower heat, cover and let cook for 15 minutes.
  5. Add kale, mix well, and let cook an additional 5-7 minutes. Serve.