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In a Dutch oven, bring broth and water to a boil. Add lentils; return to boiling. Reduce heat. Cover and simmer for 15 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, carrots (or beets) and leeks; sauté for about 5 minutes or until leeks are tender. Stir mushroom mixture, kale (or spinach), thyme (or marjoram), salt and pepper into the lentil mixture. Bring to a boil; reduce heat. Simmer, covered, for about 15 minutes or until lentils are tender. Stir in drained tomatoes; heat through.
Ladle soup into bowls. Top each bowl with a spoonful of pesto.