Instructions: Cook lentils according to basic directions, using 7 cups water. (Rinse lentils, and place them into a pot; add 7 cups water. Bring to a boil, simmer until they are soft but not mushy.)

In a soup kettle, heat olive oil and brown the garlic pieces on both sides.

Add onion and oregano, and saute until onion is soft and lightly browned.

Garlic pieces may be removed if desired. Add escarole (or endive) and 3 cups water. Cook about 10 minutes or until escarole is tender. Add lentils, with their cooking broth, salt, and cayenne. Let soup cook for 10 minutes to allow flavors to blend.

Pass cheese at the table. Serve with crusty, whole wheat Italian bread and perhaps a salad of julienne cut beets with olive oil and wine vinegar dressing.

[] Lentils have a bad name because Cinderella was forced to pick them out of the fireplace. They are quite delicious, properly cooked, and go well with almost anything. They have great nutritive value, and are inexpensive. Try some tomorrow! I have some red lentils that I bought just because they are pretty. I am now on a quest for a proper recipe. []

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