Leapin' Leo 🦁
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June 25, 2021
This is a variation on the Hoppin’ John recipe on page 151 of What Do I Eat Now? a book from the American Diabetes Association. Its name comes from the use of lentils instead of black-eyed peas. If John is hoppin’, I figure Leo must be leapin’.
15 oz can diced tomatoes, drained (save the liquid for another cooking project)
1 cup coarsely chopped red onion
1/2 cup coarsely chopped orange bell pepper
salt and pepper to taste
Rinse the lentils and put in a 2-quart pot with the celery and 3 cups water. Bring to a boil; turn heat down and let simmer until lentils are tender; about 45 minutes.
Rinse the raw rice. In a 2-quart pot, bring 2-1/2 cups of water to boiling. Add rice; stir; allow to return to near boil. Stir well; put on a fitted cover; and turn heat as low as possible. Simmer 30-40 minutes, or until all the water is absorbed.
Using a large, slotted spoon, transfer the cooked lentils to a 5-quart pot. Stir in the cheese, mixing well so that the cheese can melt. Stir in the yogurt, salt, and pepper. Add the drained, diced tomatoes and mix well. Follow up with the chopped onion and bell pepper. Mix well.
Lastly, stir in the cooked brown rice. Makes 9-10 cups.
I’ve got further variations on this dish in mind: black beans or pintos instead of lentils. Sweet vidalia onions instead of red onion. Red bell pepper instead of orange. Mozzarella cheese instead of “Jack”. Or try quinoa instead of brown rice! The sky’s the limit!