Elan Dakota Halpern
6 cups french green lentils
10 leeks sliced lengthwise
4 Tbls kosher salt
1 1/4 cups olive oil
12 garlic cloves minced
4 1/2 cups long grain rice
6 tsp ground cumin
3 tsp allspice
1 tsp cayenne
6 bay leaves
6 cinnamon sticks
1 3 lbs bag spring mix
25 1/2 cups water
In a bowl soak lentils for at least 3 hours prior to cooking.
Heat olive oil and sautee the leeks for 5 mins or so until tender and slightly caramelized.
Stir garlic into pot and cook until fragrant 15 seconds or so.
Stir in rice and toast stirring occasionally for 2 mins.
Stir in dry spices stir for 30 seconds.
Drain lentils and stir into pot.
Add water, salt, bay leaves, and cinnamon.
Bring to a simmer, cover and cook for 15 mins over low heat.
Uncover and spread greens over the rice lentil mixture, cover and cook 5 mins more.
Remove from heat and let sit at least 5 mins before serving.
This recipe is for 2 hotel pans, so for me a side dish, multiply as needed.