1 c. lentils
1 qt. water
2 onions, sliced fine
1/4 c. oil
1 sm. carrot, chopped fine
1 tsp. salt
1/2 tsp. pepper
1 c. chopped chickory, escarole, or spinach

Boil lentils in water with carrot 20 minutes. Fry onions in oil. Pour over lentils. Add chopped chickory or escarole and salt and pepper. Simmer 10 minutes.