A Healthy 2011

Like everyone, I'm really trying to be healthier this year.  This concoction has been one of my go-to meals. I was inspired to cook with collard greens and lentils after watching an episode of Down Home with the Neely's on The Food Network.  I absolutely LOVE them, and every one of their meals looks so delicious.  The rest of the meal was inspired by my recipe for Seitan Tikka Masala.  I really wanted to cook with some garam masala, and this is what I came up with.  I went with the "kitchen sink" mind-set, and threw in random things I had laying around.  I don't know if this counts as a stew or a dish, but whatever it is, it's good.  Even my non-vegan-doesn't-like-healthy-foods boyfriend loved this.  It's a keeper!

(Vegan) Indian-Spiced Collards and Lentils

Ingredients:

6-8 collard leaves

1 cup lentils

1 medium-sized yellow onion

1 medium-sized tomato

1 can crushed tomatoes

4 cloves garlic

2 teaspoons garam masala

1 teaspoon cumin

A few shakes salt, pepper, cayenne pepper, ginger, and chile pepper

Method:

1.  Chop the onion and tomato and set aside.  Mince the garlic and set aside.

2.  Grab a large pot and saute the onion and garlic over medium-heat.  I actually used 1/2 cup water to be healthier (and because I didn't have much oil).  Feel free to use either!  

3.  Once the onions begin to look translucent, throw in the spices to create a glaze.  Stir constantly.

4.  Add the chopped and crushed tomatoes, and toss in another 3/4 cup water. 

5.  Roll your collards and cut into strips.  Toss these into the pot, lower the heat, cover, and simmer for a good half-hour.

6.  While this is going on, cook your lentils according to the package.

7. Stir the lentils into the pot, and finish simmering.  

8.  Serve and feel skinny.