Collards with Lentils, Tomatoes, and Indian Spices

(recipe from Whole Foods Market)

Serves 4.

1 medium onion, chopped
4 cloves garlic, thinly sliced
2 tsp. garam masala (an Indian spice blend)
1 (15 oz.) can diced tomatoes
1 bunch collard greens, thick stems removed and leaves sliced into 1-inch-thick ribbons
1 cup red lentils

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, combine 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.

(Very easy and tasty, served alone or with some sort of grain.  I added more spice, as well as salt and pepper, to my taste.)