French Lentil, Leek, And Mushroom Soup



  1. In a Dutch oven bring broth and the water to boiling.
  2. Add lentils.
  3. Return to boiling, reduce heat and simmer, covered, for 15 minutes.
  4. In a skillet cook mushrooms, carrots, and leek in hot oil over medium heat 5 minutes.
  5. Stir mushroom mixture, kale, thyme, salt, and pepper into the lentil mixture.
  6. Simmer, covered, 15 minutes.
  7. Stir in drained tomatoes.
  8. Heat through.
  9. Top each serving with a spoonful of pesto.