-Cut 1 head of escarole cross-wise into 1 inch strips. Soak in ice water until needed to reduce bitterness.

-Put 1 basket of Sungold cherry tomatoes on a baking sheet and roast in the oven for 25-30 minutes.

-Pick off some of the skins and reserve tomatoes and juices when done roasting.

-Finely dice 1 leek and 2 carrots.

-Chop up 3 cloves of garlic.

-In a stockpot, melt 2 TBS butter over medium heat.

-Add the chopped vegetables and sauté until tender, about 5 minutes.

-Rinse ¾ cup of French green lentils in several changes of water.

-Add the lentils to the vegetables along with the following:

1 bay leaf, the roasted Sungold tomatoes, salt, pepper and 5 ½ cups broth or water.

-Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.

-Drain the escarole then add it to soup and cook for 5-7 minutes more.

-Adjust seasonings and serve in four bowls topped with a little olive oil or truffle oil.