How to Prepare Speedy Lentils with Rice

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, lentils with rice. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Lentils with Rice is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Lentils with Rice is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Lentils with Rice:

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

Steps 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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