(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…
- Put lentils in a bowl and cover with warm water. Let soak while you prepare remaining ingredients.
- Heat olive oil in a large pot over medium heat. Add leeks and cook until browned, 5-7 minutes.
- Add garlic and rice and stir until coated with olive oil. Stir in cumin, allspice and cayenne.
- 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.
- Add kale, mix well, and let cook an additional 5-7 minutes. Serve.