Ingredients

  • 1 bunch collard greens – remove stems and chop in one inch ribbon slices
  • 1 medium onion diced
  • 3 cloves garlic
  • 1 tsp coconut oil
  • 1 tsp garam masala
  • 1/2 tsp tumeric
  • 1/4 tsp red chili powder
  • 1 can (15 oz) diced tomatoes
  • 1 cup red lentils
  • sea salt to taste

Directions

  • Heat coconut oil over medium heat in a large deep skillet.
  • Add onion and garlic and cook 5 minutes or until onion is translucent.
  • Stir in garam masala, tumeric, red chili powder and sea salt.   Cook 1 minute.
  • Add tomatoes and their juices with 1/2 cup water and bring to a boil.
  • Reduce heat to medium-low and stir in collards. Cover and simmer 10 minutes.
  • In a medium pot combine lentils and 2 cups water and bring to a boil.
  • Reduce heat to a simmer and cook about 15 minutes or until lentils are tender
  • Stir lentils into skillet with collards and serve.