Collards with Lentils, tomatoes and Indian Spices

By soccercat

Ingredients

• 1 medium onion, chopped
• 4 cloves garlic, thinly sliced
• 2 teaspoons garam masala
• 1 (15 oz) can no salt added diced tomatoes
• 1 bunch collard greens, thick stems removed and leaves sliced into 1 in. thick ribbons
• 1 cup red lentils

Preparation

Step 1

bring 1/2 cup water to a simmer in a large deep skillet over medium high heat. Add onion and garlic and cook 5 minutes or until onion is translucent. Stir in garam masala and cook 1 minute. Add tomatoes and their juices with 1 cup water and bring to a boil Reduce heat to medium low and stir in collards. Cover and simmer 20 minutes.

Meanwhile, combing lentils and 2 cups water in a medium pot. Bring to a boil. Reduce heat to a simmer and cook about 8 minutes or until lentils are tender. Stir lentils into skillet with collards and serve.

210 cal; 0 fat; 0 mg chol' 130 sodium; 37 g carb; 7 g fiber; 15 g pro