1 bunch collard leaves
4-5 medium carrots
1/2 cup French green lentils, cooked
1 small leek
1 clove garlic
coconut oil or butter
lemon juice (optional)
chopped parsley (optional)
If you are making your lentils from scratch, give them a rinse then boil them in excess water with a pinch of salt for 20-30 minutes, until tender. In the mean time clean and chop your leek and mince your garlic. Peel and slice your carrots at a sharp angle to maximize the surface area for cooking. Clean your collard leafs, chop off the stems then stack them on top of each other in a pile. Cut into one inch squares, removing any sections that have thick pieces of stem.
Heat a pan on medium heat, then add oil. When the oil swirls easily in the pan, add the leeks and allow to cook for 1-2 minutes, until the pieces break up and become tender and translucent. Add carrots and stir. Cook 2 minutes, then add collards. Sprinkle with sea salt and continue to cook, stirring occasionally. Be careful with your heat when pan frying collard greens - don't let it get too high.
Shortly after the collards turn bright green from cooking (4-5 minutes), clear a space in the center of the pan and add your minced garlic in a single layer (you can add a touch more oil if necessary). Let garlic cook 30 seconds or so until fragrant, then add the lentils and mix with the other vegetables. A squeeze of lemon juice, zest or a dash of vinegar is a good addition here, if you like. A sprinkle of your favorite herb, e.g. Italian parsley, basil or thyme, adds depth and complexity if you have them around.
Continue cooking 3-4 more minutes, stirring every 30 seconds. If you are using cold lentils, cook until warm. Adjust salt and serve. This dish is wonderful as a main course, by itself or with brown rice. It can easily be scaled to accommodate a large crowd if you have a big enough pan.
(Recipe from summertomato.com)