1 medium onion, chopped
4 cloves garlic, thinly sliced
2 teaspoons garam masala
1 (15-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
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.
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.