This tasty and hearty stew is perfect for "greens season" which is all winter long in the deep South. Remember to rinse the lentils and check for little stones. Serves 8

12 ounces of lentils, rinsed.
3 carrots, sliced thin
1 large onion, chopped
3 stalks of celery, sliced thin
4 cloves garlic, chopped
2 Tablespoons olive oil
1 Tablespoon tomato paste
1 bay leaf
1 14 oz. Can of diced tomatoes
1-quart chicken stock
1-cup water
1 parmesan cheese rind
1 pound bunch of collards, chopped and rinsed but not dried
1-teaspoon kosher salt
1/2 teaspoon ground black pepper

Sherry vinegar
Celery leaves roughly chopped

Cook the onion, carrots and celery in the olive oil with the bay leaf (I used a fresh one) for about 10 minutes, over medium- low heat until they are quite soft.

Add the chopped garlic and tomato paste and continue to cook for about 3 minutes more.
Add the diced tomatoes and the liquid with some salt and pepper and the cheese rind. Turn up the heat and bring the liquid to a boil.

Add the lentils and salt and pepper. Cook, on low, for about an hour and a half, until the lentils are soft.
Add the collards to the top of the pot. (To prepare the collards, wash them well and remove the tough inner stem)

Let them cook for a few minutes until the collards begin to wilt. Then you can incorporate them into the lentils. (I used tongs for this part) Cook the greens for about 15 minutes.

Before serving, remove the bay leaf and the cheese rind.
Garnish each plate with a little sherry vinegar and the chopped fresh celery leaves.