1 (16-ounce) bag lentils
1 (26-ounce) jar of pasta sauce (I use Ragu chunky Garden Combination)
1 bunch collard greens, washed and chopped (frozen works as well)
1/2 cup vegetable juice
1. Place lentils in pot and cover with water. There should be about an inch of water over the top of the lentils. Bring to a boil.
2. When boiling, mix in sauce and collard greens. Simmer for about 30 minutes until lentils are soft but not mushy.
3. This mixture gets pretty thick so I end up using about a 1/2 cup vegetable juice to thin it just a bit. Enjoy this lentil dip/stew with tortilla chips!
Source of recipe: I got this recipe from a friend and tweaked it!