Lentils with Rice
Lentils with Rice

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, lentils with rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Lentils with Rice is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Lentils with Rice is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have lentils with rice using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Lentils with Rice:
  1. Make ready 1 cup brown or green lentils
  2. Take 2 leeks, white and light green parts only, roots trimmed
  3. Take 2 1/4 teaspoons salt, more as needed
  4. Get 1/4 cup extra-virgin olive oil
  5. Prepare 2 garlic cloves, minced
  6. Take 3/4 cup long-grain rice
  7. Get 1 1/2 teaspoons ground cumin
  8. Prepare 1/2 teaspoon ground allspice
  9. Make ready 1/4 teaspoon cayenne
  10. Take 1 bay leaf
  11. Make ready 4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard green pr a combination (or 4 large onions)
Instructions to make Lentils with Rice:
  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 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

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