If you can’t find French green lentils, substitute brown lentils.
如果找不到法国绿色莴苣可以用棕色的代替
 
1 tablespoon unsalted butter
1大汤匙新鲜黄油
1/2 medium onion, finely chopped
1/2中等大的洋葱，切碎
1 small clove garlic, finely chopped
1小瓣蒜，切碎
1 small carrot, coarsely chopped
1只胡萝卜，切成块
3/4 cup French green lentils
3/4杯法国绿色莴苣
1 bay leaf
1片月桂叶


2 whole canned tomatoes, drained, seeded, and coarsely chopped
2罐装番茄，空干，去籽，切成块
1 1/2 teaspoons salt
1 1/2茶匙盐
1/8 teaspoons freshly ground black pepper
1/8茶匙新鲜黑胡椒
2 slices Italian bread, cut into 3/4-inch cubes
2片意大利面包，切成3/4立方英寸
1/2 head escarole, cut crosswise into 1-inch strips
1/2莴苣，斜切成1英寸左右的长条
2 teaspoons extra-virgin olive oil
2茶匙特级橄榄油
 
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.
取一只汤锅，把黄油放入，中火加热融化。加入洋葱，蒜和胡萝卜，嫩煎约五分钟后变软。再加入扁豆，月桂叶，番茄，盐，胡椒和5 1/2杯水。水开后，减小火，慢炖约40分钟，直到扁豆变软。
  
2. Meanwhile, heat oven to 425°. Toast bread cubes on a baking sheet, turning occasionally until golden brown, about 7 minutes.
同时把烤箱加温至425°。在烘焙板上烤面包块，时而翻动，约七分钟，面包呈金黄色。

3.  Add escarole to soup, and cook for 5 minutes more. Adjust seasonings, and serve in four bowls topped with croutons and olive oil.
把莴苣放入汤中煮5分钟。放入调味料，倒入四个碗中，上面撒上面包块和橄榄油。