1 bag dry lentils, washed and preferably soaked overnight
2 heads escarole, carefully cleaned and sliced in 1-inch strips
2 cloves garlic, pressed
2 sweet yellow onions, chopped
1/8 cup olive oil
15-20 fresh white mushrooms, cleaned and quartered
salt and white pepper
in large soup pot, saute onions and garlic in olive oil on medium heat until onions are clear. add mushrooms, saute until tender. add water to about four inches from the top of the pot. gradually add escarole as you mix with other ingredients. add lentils. bring to boil, then reduce heat and season. leave to simmer one hour.