Lentil and Escarole Soup

Recipe courtesy of Lishie0729
    1 TBSP unsalted butter  
1/2 medium onion, finely chopped  
1 small clove garlic, finely chopped  
1 small carrot, coarsely chopped
3/4 C French green lentils (or regular brown lentils)  
1 bay leaf  
2 whole canned tomatoes, drained, seeded, and coarsely chopped  
1 1/2     tsp. salt  
1/8 tsp. freshly ground black pepper  
2 slices Italian bread, cut into 3/4-inch cubes
1/2 head escarole, cut crosswise into 1-inch strips  
2 tsp. extra-virgin olive oil

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

2.   Meanwhile, heat oven to 425°. Toast bread cubes on a baking 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 four bowls topped with croutons and olive oil.