• 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. Makes 4 servings.

Nutrition Facts

244 calories; 12 g total fat; 28 mg cholesterol; 1247 mg sodium. 20 g carbohydrates; 17 g protein;