1 lb. lentils
8 c. water
3 tbsp. olive oil
1 onion, chopped
1 garlic clove, minced
1 tbsp. minced parsley
Olive oil
1 lb. escarole
Salt
1/4 c. grated Parmesan cheese

Wash and sort lentils. Add to water in large pan. Cover and bring to boil, lower heat. Simmer 1 hour, until almost all liquid has been absorbed, saute onion, garlic and parsley in a little olive oil. Trim escarole removing hard and tough leaves. Cut leaves into two 1 inch pieces. Wash thoroughly in cold water to remove sand. Add slightly drained escarole leaves to onion mixture. Cover and simmer 15 minutes, stirring occasionally until escarole is tender.

Add escarole and pan juice to lentils season to taste with salt and pepper. Serve hot with grated Parmesan cheese, sprinkled on top. Mixture should be moist and soupy. 4-6 servings.