Step 1

In a Dutch oven bring broth and the water to boiling. Add lentils; return to boiling. Reduce heat. Cover and simmer for 15 minutes.

Step 2

Meanwhile, in a large skillet cook mushrooms, carrots, and leeks in hot oil over medium heat about 5 minutes or until leeks are tender. Stir mushroom mixture, kale, salt, and pepper into the lentil mixture. Bring to boiling; reduce heat. Simmer covered, about 15 minutes or until lentils are tender. Stir in drained tomatoes; heat through.

Step 3

Ladle soup into bowls. Top soup in each bowl with a spoonful of pesto.