From Holy Cow Vegan
2 leeks, cleaned thoroughly. Trim the roots and slice the white and green parts into thin ribbons
1 cup brown lentils (whole masoor, sabut masoor).
3/4 cup basmati or other long-grain rice
1 tsp cumin powder
1 tsp allspice powder
5 cloves garlic, minced
1/2 tsp cayenne pepper
2 bay leaves
1-inch stick of cinnamon
Salt to taste
tbsp extra virgin olive oil
4 cups leafy greens (Spinach, Lettuce and/or Kale). You can chop larger leaves into smaller bits.
Place the lentils in a large pot and add enough water to cover by an inch. Place the pot on the stove and when the water boils, cover and cook the lentils for seven minutes. Drain immediately and reserve.
Heat the oil in the same pot. Add the leeks and a pinch of salt and saute, stirring, over medium-high heat until the leeks start to caramelize.
Remove half the leeks to a bowl and set aside.
To the pot with the remaining leeks, add the garlic and bay leaves, stir for about 30 seconds, and then add the cumin, allspice and cayenne. Stir for a few seconds to coat with the oil and then add the rice. Saute for a few seconds until the rice turns opaque.
Add the drained lentils, cinnamon, and salt to taste. Stir well, then add 4 cups of water.
Bring the mixture to a boil, then lower the heat to low until the water just simmers. Place a tight-fitting lid on the pot and let it steam away for 15 minutes.
Open the pot, arrange the greens on top in an even layer, cover, and cook for five more minutes. Turn off the heat.
Let the mujadara stand at least 10 minutes before opening the pot. Garnish with the reserved leeks and serve hot.
Tip: You can increase Allspice and Cayenne Pepper to taste.