Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker.
Cook until the lentils are tender, on high for 4 hours or low for 8 hours.
Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes.
Season with salt and pepper and serve with crusty bread alongside.
