2 tablespoons extra virgin olive oil

1 small onion, finely chopped

1 large or 2 small carrots, cut in small dice

3 to 4 garlic cloves, minced

1/4 teaspoon red pepper flakes

1 14-ounce can chopped tomatoes, with juice; or 3/4 pound tomatoes, seeded and grated

1 cup lentils, washed and picked over

A bouquet garni made with a bay leaf, a few sprigs each thyme and parsley, and a Parmesan rind

6 cups water

Salt and freshly ground pepper

1 small head escarole, washed and roughly chopped (about 6 cups)

Optional: 4 to 6 slices country bread, toasted and rubbed with a cut clove of garlic