Lebanese Mujadara

Ingredients:

1 c brown/green lentils

2 leeks (trimmed)

1-2 cloves garlic, minced

¼ broth

¾ c brown rice

1 ½ Tsp Cumin, ½ tsp allspice, ¼ tsp cayenne, 1 bay leaf, 1 cinnamon stick

4 c greens, washed and torn (kale, chard, spinach, mustard, beet, or a mix)

Instructions:

Place lentils in a bowl and cover with warm tap water.

Thinly slice leeks and rinse well to wash out sand.

Heat broth in a 4-6 qt Dutch oven and saute leeks, 5-8 minutes. (ok to add more broth as necessary)

Stir in garlic and cook 15-30 seconds.

Stir in rice and saute 2’.  Add all spices and saute 30 seconds.

Drain lentils, add to pot.  Add 4.5 c water, bay leaf and cinnamon stick.  Bring to boil, turn to low and simmer covered 20-30 minutes until lentils and rice are tender.

Spread prepared greens on top, cover and cook 5’.  Remove from heat and let stand 5 more minutes.

Serve over more greens, with a salad and/or chopped, seasoned fresh tomatoes.