Lentils and Collards in Tomato Sauce over Cauliflower-Rice

- 250g cauliflower
- 64g lentils
- 85g collard greens
- 240g diced tomatoes
- 1/2 medium yellow onion, diced
- 2 cloves of garlic
- 1 tsp garam masala
- pinch of salt

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

Lentils: With 15 minutes to go on the sauce, combine lentils and 2 cups water in a medium pot. Bring to a boil. Reduce heat to a simmer and cook about 10 minutes or until lentils are tender. Stir lentils into skillet with collards.

Cauliflower-Rice: Wash cauliflower. Cut cauliflower into chunks smaller than an inch across. Add to food processor and process until of a rice-like consistency, probably 20 seconds. Transfer to a microwave-safe container, cover, and microwave about 3 minutes, or until hot and tender. Salt and pepper lightly.

Serve lentil-tomato sauce over a bed of cauliflower-rice.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user SPKRAUSE.