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Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat.
Add onion and garlic and cook until onion is translucent, about 5 minutes.
Stir in garam masala and cook until fragrant, about 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.