Instructions: 1. In a stockpot, melt butter over medium heat. Add onion, garlic, and carrot and saute until tender, about 5 minutes. Add lentils, bay leaf, tomatoes, salt, pepper, and 5 1/2 C water. Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.

2. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd sheet, turning occasionally until golden brown, about 7 minutes.

3. Add escarole to soup and cook for 5 minutes more. Adjust seasonings and serve in 4 bowls topped with croutons and olive oil.

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