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| 1 Esslöffel | butter unsalted |
| 1/2 mittel | onion finely chopped |
| 1 klein | Cloves garlic finely chopped |
| 1 klein | Carrot coarsely chopped |
| 1/4 Tasse | French green lentils |
| 1 | Bayleaf |
| 2 | Whole canned tomatoes, drained, seeded, and coarsely chopped |
| 1 1/2 Teelöffel | salt |
| 1/8 Teelöffel | pepper ground |
| 2 | Slices Italian bread, cut into 1/4-inch cubes |
| 1/2 | Head escarole, cut crosswise into 1 -inch strips |
| 2 Teelöffel | olive oil extra virgin |
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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.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>
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