This soup is super simple. And delicious.
In a big pot, saute a couple carrots, dices, some minced garlic, and a couple of potatoes in olive oil. Add salt and pepper. Throw in some hot Italian sausage - about a pound, either links or loose meat. Cook over medium-high heat until the meat is browned. Add a head of fresh escarole, chopped. Add more salt and pepper.
Then fill the pot with water and add a pound of lentils. Add more salt, but not too much! (Helpful, no?) Bring to boil, lower heat to simmer and cook for about an hour to an hour and a half. Turn off heat.
Remove sausage links if you used them, and chop. Return to pot. Add a dash of cider vinegar. (I like a dash of vinegar in my soups - just a dash - so you don't really taste vinegar. I find it just lends a balance to the flavors. But then, I am not exactly normal.) Adjust seasoning.
Top with grated Romano cheese, and enjoy! It will taste even better the next day for breakfast.
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