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.