Adapted from Whole Foods Market. Collards with lentils, tomatoes and Indian spices. Downloaded from the web on December 29, 2010.
1 medium onion, chopped
4 cloves of garlic, sliced
2 tsp garam marsala
1 15-oz. can diced tomatoes
1 bunch of collard greens, remove thick stems and slice the leaves into 1 inch strips
1 cup red lentils
Bring about 1/2 cup water to a boil in a skillet. Add the onion and garlic. Cook for about 5 minutes until the onion seems translucent. Most of the water will have evaporated.
Stir in the garam marsala and cook about a minute. Now add the diced tomatoes, undrained, and bring the mixture to a boil. Reduce heat to medium low and add the collard green strips. Cover and cook for 25-30 minutes, until the collards are nice and limp.
While the collard mix cooks, combine the lentils in a saucepan with about 2 cups of water. Bring to a boil and then reduce the heat to simmer. Cook for about 8 minutes until the lentils are tender. Stir the lentils into the collards mix and plate it up.
Weight Watcher Points = 5
BTW, this was just as tasty as leftovers.