In a saucepan, bring lentils, 3 cups water, and ½ teaspoon salt to a simmer. Cover and cook for about 30 minutes until the lentils are tender (but not mushy).

Meanwhile, rinse, drain, and chop the escarole (it should make about 6 cups). Then prepare the fennel bulb: Remove the outer layers if bruised or soft. Cut in half lengthwise, remove the hard core, and thinly slice using a sharp knife or a mandoline (it should make about 2 cups). If you would like to add a bit of added flavor and color, thinly slice 1 cup carrots, and cook with the fennel.

In a large skillet, heat the oil and sauté the garlic, ground fennel seeds, and thyme for a few seconds. Add the fresh fennel and the remaining ½ teaspoon salt and stir-fry on high heat for about 2 minutes. Stir in the escarole and cook for another 2 minutes or so, until softened but still crisp and bright. Remove from heat and drain any excess liquid into the cooking lentils.

When the lentils are done, drain them. Stir the drained lentils into the escarole mixture. Serve the salad warm or at room temperature, topped with the nuts. Decorate with lemon wedges, or offer vinegar at the table.