Mujadara With Leeks and Greens

 Ingredients

• 1 cup brown or green lentils
• 2 leeks, white and light green parts only, roots trimmed
• 2 ¼ tsp salt, more as needed
• ¼ cup extra-virgin olive oil
• 2 garlic cloves, minced
• ¾ cup long-grain rice
• 1 ½ tsp ground cumin
• ½ tsp ground allspice
• ¼ tsp cayenne
• 4½ cups water
• 1 bay leaf
• 1 cinnamon stick
• 4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)
• 1 lb Chicken thighs – roasted (optional)

Directions

1. Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak 15-20min.
2. Halve leeks lengthwise; run under warm water to release grit. Thinly slice leeks crosswise.
3. Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook & stir, until golden brown and crispy, 5-10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
4. Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
5. Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons 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.