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