In a small pot, sauté the green pepper, celery, 2 minced garlic cloves and ½ of the diced onion in 2 tbsp of water over medium heat until the onion is translucent. Add this to a large bowl with the cooked lentils and black eyed peas and set aside.

In the same pot, sauté the other ½ of the onion and remaining minced garlic clove in 2 tbsp water until translucent. Add the crushed tomatoes. Add salt and pepper to taste. Simmer for about 10 minutes.

Meanwhile, add the cajun seasoning and liquid smoke to the lentil/black eyed pea mixture and mix. Add salt and pepper to taste.

Boil or steam the collard leaves until pliable. This only takes about a minute.

When sauce is done, add ½ cup to the lentil/black eyed pea mixture and stir to combine.

Add another ½ cup of the sauce to the bottom of an 8x8 baking dish.

Lay out one collard leaf at a time and spoon about ¼ cup of the lentil mixture to the center of the leaf. Roll one side of the leaf over the center, tuck in the ends and continue rolling. *See note for more rolling instructions.

Lay the stuffed collards in the pan and cover with the remaining sauce. If your ingredients are still hot, you can eat them right away. If they have cooled, you can stick them in a 350 degree oven for 20 minutes or so until warmed through.