Ingredients:

• 1 medium onion, chopped

  2 celery stalks, chopped

  2 small carrots, chopped

  1/4 cup olive oil

  2 garlic cloves, chopped

  2 cups diced tomatoes

  2-1/4 cups lentils

  8 cups chicken or beef stock

  1 head escarole, chopped

  Salt and pepper

  1/2 cup grated Parmesan cheese

Directions:

1. In a large saucepan over medium heat, cook the onion, celery, and carrots in olive oil about 10 minutes.

2. Add the garlic and cook 1 more minute.

3. Add the tomatoes, bring to a simmer, and cook 10 minutes to reduce the liquid.

4. Add the lentils and stock and bring to a simmer.

5. Reduce the heat to low and cook, uncovered, about 30 minutes.

6. Add the escarole, salt and pepper to taste, and cook until lentils are tender, 35-45 minutes.

7. Ladle into individual bowls and sprinkle with Parmesan cheese.