Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   extra-virgin olive oil
   1      large         red onion -- cut 1/8" julienne
   1      medium        escarole head - -- (abt 3/4 lb ),
                        -- washed, spun dry
                        chopped 1/2" pieces to yield 3 cups
   1      cup           cooked tiny green French lentils
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      pound         linguine fine pasta
   1      cup           freshly-grated asiago cheese

Preparation:

Bring 6 quarts Water to boil and add 2 tablespoons salt. In a l2- to 14-inch sauté pan, sauté onion in olive oil until translucent (about 7 to 8 minutes). Toss in escarole and cook over medium heat until wilted yet still bright green. Add lentils and toss to heat through. Season with salt and pepper and remove from heat. Drop linguine into water and boil according to package instructions until al dente. Drain in colander over sink and pour hot pasta into pan with escarole. Toss, stirring well to mix, over medium-high heat about 1 minute. Add grated asiago and toss to mix. Pour into heated serving dish and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5642)