Put a large stock pot over a medium-high flame. Add the water, bouillon cubes, oil, lentils and carrots.
Bring to a boil and add in the mushrooms and escarole.
Return the pot to a boil and cook until the lentils are tender, about 20-25 minutes, stirring occasionally. Taste for seasoning and add salt as desired.
Serve with crusty bread and a little grated cheese.