Bring 6 quarts water to boil and add 2 tbsp. salt. In a l2- to 14-inch sauté pan, sauté onion in olive oil until translucent (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.
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