March 20, 2020
Created by Harmons
50 minutes
Serves 8
  • 1 onion, chopped
  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 3/4 cup uncooked brown rice
  • 2 tsp ground cumin
  • 1 tsp ground allspice
  • 1/4 tsp cayenne powder
  • 1 cup dry brown lentils
  • 4 1/4 cups water
  • 1 tsp salt
  • 1 cinnamon stick
  • 4 cups hearty greens, such as collards, kale, or mustard greens, chopped
  • Plain yogurt, optional

In a large pot over medium-high heat, add oil. When oil shimmers, add onions and cook, stirring occasionally, until golden brown and a little crispy, 5-10 minutes. Add garlic and cook until fragrant and golden, about 2 minutes. Stir in dry rice and cook 2 minutes. Add cumin, allspice, and cayenne and cook until fragrant, about 1 minute.

Add lentils, water, salt, and cinnamon stick and bring to a simmer. Cover and cook over low heat for 30 minutes. Stir in greens. Cover and cook until rice and lentils are tender and greens are wilted, 3-4 minutes. Discard cinnamon stick and top with plain yogurt if desired.