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Add the olive oil to a heavy pot and once it starts shimmering, add the escarole, onion and the chili flakes. Sauté for five minutes.
Add the garlic and sauté for one minute longer.
Add the stock, water, lentils and bring this to a boil. Stir everything together, lower to a very low, simmer and put a lid on the pot.
Let the lentils cook for about 20 to 30 minutes, stirring along the way and keeping the lid on.
Once the lentils are fully cooked, remove from the heat and stir in ¼ cup of pecorino Romano cheese.