📝 Instructions
= Recipe
1. Place 1 cup brown or green lentils in a large bowl and cover with warm water by 1 inch. Let soak.
2. Halve 2 leeks (white and light green parts only, roots trimmed) lengthwise and run under warm water to remove grit. Thinly slice crosswise.
3. Heat 0.25 cup extra-virgin olive oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5-10 minutes. Transfer half the leeks to a bowl for garnish and sprinkle with 0.25 tsp salt.
4. Stir 2 garlic cloves (minced) into the pot and cook 15 seconds until fragrant. Stir in 0.75 cup long-grain rice and sauté 2 minutes. Add 1.5 tsp ground cumin, 0.5 tsp ground allspice, and 0.25 tsp cayenne and sauté 30 seconds.
5. Drain lentils and stir into pot. Add 4.25 cups water, 2 tsp salt, 1 bay leaf, and 1 cinnamon stick. Bring to a simmer. Cover and cook over low heat 15 minutes. Rinse 4 cups spring greens (chard, spinach, kale, or a mix) (trimmed and chopped) in a colander and spread the damp leaves over the 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, 5 minutes.
6. Serve sprinkled with the reserved crispy leeks.
