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