|Olive oil||2 Tablespoon|
|Sliced mushrooms||2 Cup (32 tbs)|
|Onion||1 Medium, diced to make 3/4 cup|
|Carrot||1 Small, halved and sliced to make 1/2 cup|
|Escarole||1 Pound, trimmed and coarsely chopped to make 7 cups|
|Parmesan rind||4 Inch (1 Piece)|
|Lower sodium vegetable broth||14 1⁄2 Ounce (1 Can)|
|Dried lentils||2 Ounce, rinsed and picked over (1/3 Cup)|
1. Heat oil in a large saucepan over medium heat; add mushrooms, onion, and carrot. Cover and cook until crisp-tender, about 5 minutes. Add escarole, broth, Parmesan rind, and water; increase heat to high, cover, and bring to a boil.
2. Stir in lentils. Reduce heat to medium-low; cover and simmer until lentils are tender, 20 to 25 minutes. Remove rind, season with salt and pepper, and serve.