Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           dried lentils -- rinsed and picked
                        -- over
   8      cups          water
   1      pound         escarole or spinach
   1      teaspoon      vegetable oil
     1/2  pound         italian sausage -- casing removed
     1/2  medium        onion -- chopped
   3      teaspoons     chicken broth granules
     1/8  teaspoon      hot pepper flakes
   4      tablespoons   grated parmesan cheese

Preparation:

Combine lentils and 4 cups water in a saucepan; simmer, uncovered, 20 minutes or until just tender. Drain. Meanwhile, cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely. Heat oil in a 4 quart pot over medium-high heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. Add remaining 4 cups water and broth granules. Bring to a boil; lower heat; simmer, covered, 15 minutes. Add lentils and pepper flakes; simmer 3 minutes more. Ladle into 4 bowls. Top each with cheese, dividing equally.