One-Pot Mujadara With Crispy Leeks And Spring Green

Name: One-Pot Mujadara With Crispy Leeks And Spring Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green lentil (or brown); 2 leeks, white and light green parts only, roots trimmed; 2 1/4 teaspoons salt, more as needed; 1/4 cup olive oil, extra virgin; 2 garlic cloves, minced; 3/4 cup long-grain rice; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground allspice; 1/4 teaspoon cayenne; 1 bay leaf; 1 cinnamon stick; 4 cups greens, trimmed and chopped (chard leaves, spinach, kale, mustard or a combination)

Servings: persons

1 cup green lentil (or brown)
2 leeks, white and light green parts only, roots trimmed
2 1/4 teaspoons salt, more as needed
1/4 cup olive oil, extra virgin
2 garlic cloves, minced
3/4 cup long-grain rice
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon cayenne
1 bay leaf
1 cinnamon stick
4 cups greens, trimmed and chopped (chard leaves, spinach, kale, mustard or a combination)

1
Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
2
Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
3
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 teaspoon salt.
4
Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and saute 2 minutes. Stir in cumin, allspice and cayenne; saute 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.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup green lentil (or brown), 2 leeks, white and light green parts only, roots trimmed, 2 1/4 teaspoons salt, more as needed, 1/4 cup olive oil, extra virgin, and more.

Yes, One-Pot Mujadara With Crispy Leeks And Spring Greens falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

One-Pot Mujadara With Crispy Leeks And Spring Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions