1-1/2 cups French lentils
1 quart vegetable broth (I used Seitenbacher powder)
1 tsp. Italian seasoning
1 bay leaf
1 medium red onion, chopped
3-5 cloves garlic, minced
2-4 Tbsp. extra virgin olive oil
3-4 carrots, chopped
2 ribs celery, thinly sliced
1 bunch collards or lacinto kale, stems finely chopped and leaves in ribbons
6-8 oz. red wine (I used Cabernet Sauvignon)
14 oz. crushed, fire-roasted tomatoes
1 cup cooked quinoa (optional)
1/2 cup chopped parsley
Cook the lentils in the broth with the herbs until tender. Meanwhile, sauté the onion, garlic, carrots, celery, and the collards in the olive oil. When the onion is transparent and the carrots and celery are still firm, add the wine and simmer, uncovered, for 5-10 minutes. Turn off the heat under the vegetables if the lentils aren't yet done at this point.
Add the lentils and broth along with the tomatoes and simmer together until the collards are tender. Add the quinoa and parsley, remove the bay leaf, check the seasonings, and cook for a few more minutes.
Serve on a mound of garlic-rosemary mashed potatoes or with bread if you're not avoiding gluten.