- Transfer lentils to a small saucepan. Add water to cover lentils by at least 2 inches of water.
- Cook lentils over medium-high heat until almost tender, about 15-20 mkinutes. If using an electric pressure cooker, cook lentils for 8-10 minutes. Drain and set aside.
- As lentils are soaking, clean and halve leeks then cut them into thin crosswise slices.
- Heat a large pot over medium-high heat. Add leeks and cook 5 to 10 minutes until crispy. Set half of them aside for garnishing.
- Keep half of the leeks in the pot. Add garlic and cook for 15 seconds. Add bulgur and cook for 2 minutes, then add cumin and cayenne pepper and cook for 30 seconds.
- Add water and bay leaves. Bring to a simmer, cover, and cook for 15 minutes.
- Remove bay leaves. If using leafy green vegetables, rinse and add them to the pot, cooking 5 more minutes before serving.
- Transfer lentil and bulgur to serving dish and top with reserved leeks.
Notes: This is a versatile recipe that allows a few variations. For example, long-grain rice can be used instead of bulgur, carmelized onions can replace leeks, and the dish can be served with dairy-free plain yogurt.