Recipe byMelissa Clark NYT
1 cup Brown or Green Lentils
2 Leeks, white and light green parts only, roots trimmed
2 1/4 tsp Salt, more as needed
1/4 cup Extra Virgin Olive Oil
2 stocks Green Garlic, minced (original recipe calls for 2 cloves minced)
3/4 cup Long-Grain Rice
1 1/2 tsp ground Cumin
1/2 tsp ground Allspice
14 tsp Cayenne
1 Bay Leaf
1 Cinnamon Stick
4 cups trimmed and chopped Stir Fry Mix
Place lentils in a large bowl and add warm water to cover by 1”. 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 tsp salt. Stir garlic into the pot with the remaining leeks and cook until fragrant. Stir in rice and sauce 2 minutes. Stir in cumin, allspice and cayenne; sauce 30 seconds. Drain lentils and stir into pot. Add 4 1/4 cups water, 2 tsp 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.