Curried Collards and Red Lentils


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 120.5
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 245.2 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 6.8 g
  • Protein: 6.1 g

View full nutritional breakdown of Curried Collards and Red Lentils calories by ingredient
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Introduction

This is a spicy dish that really showcases the collards and lentils. Serve over brown rice with a green side salad. In some areas, you can find bagged collard greens already washed and prepped. Be sure to give them a rinse before using. This is a spicy dish that really showcases the collards and lentils. Serve over brown rice with a green side salad. In some areas, you can find bagged collard greens already washed and prepped. Be sure to give them a rinse before using.
Number of Servings: 6

Ingredients

    For the lentils:
    1.5 C red lentils
    3 C water

    For the greens:
    2 bunches organic collard greens, stems removed, leaves cut in half lengthwise, then cut into 1" ribbons (Use medium sized greens if you can find them.) - 6-8 cups of prepared greens
    2 Tbsp curry powder (I use Sun Brand Madras Curry Powder)
    1 medium onion, diced
    2 cloves garlic
    1 Tbsp canola oil
    1 C water
    1-14.5 oz can petite diced tomatoes (preferable salt free)
    1-10 oz can Ro-Tel Diced Tomatoes and Green Chilies

Directions

Combine lentils and 3 cups of water in a medium pot. Bring to a boil. Reduce heat to a simmer, cover pan. Cook about 8 minutes or until lentils are tender. Leave pan covered. Remove from heat and set aside. [Note: If you cannot find red lentils, use yellow split peas. Brown lentils are acceptable, but you will not get the creamy texture that red lentils or yellow split peas produce.]

Heat oil in medium sized stockpot or large saucepan. Add onions and saute gently over medium heat. Add garlic when onions are soft; then add curry powder. Stir gently until spice is absorbed and fragrant. Add tomatoes, Ro-Tel, and 1 cup water. Stir well. Add collards Bring to boil; then lower heat to simmer and cover pot. minutes. Check after 20 minutes and continue cooking if collards are not tender. Some collards are tough and require a longer cooking time. [Note: If you cannot find Ro-Tel tomatoes, add 1/4 tsp crushed red peppers when you add the curry, and use an 8 oz can of petite diced tomatoes (or 2/3 of a second 14.5 oz can) in addition to the 14.5 oz can of petite diced tomatoes.]

Add lentils to collard mixture. Stir to incorporate all ingredients. If mixture looks too soupy, continue cooking on low until stock reduces. Taste; add salt if desired. Serve over brown rice with a green salad on the side.

Number of Servings: 6

Recipe submitted by SparkPeople user PATTK1220.

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