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Collard Greens with Lentils, Tomatoes and Indian Spices

Serves 4
Time 45 min
Garam masala (a blend of spices, including cinnamon and cardamom, used in Indian cuisine) enriches these greens with a warm flavor that pairs well with tomatoes and lentils.
Ingredients
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 teaspoons garam masala
  • 1 (15.0-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
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 medium yellow onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 teaspoons garam masala
  • 1 (15.0-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
Shop with Prime

Exclusively for Prime members in select ZIP codes.