Heat olive oil in a large pot or Dutch oven over medium heat.

Add leeks and garlic and cook until softened, about 5-7 minutes.

Add mushrooms, thyme, and herbes de provence. Cook for another 10 minutes, until vegetables are soft.

Pour in vegetable broth and lentils. Bring to a simmer, then reduce heat and cook for 30 minutes, or until lentils are tender.

Add zucchini and kale. Cook for another 10 minutes, or until the greens are wilted and the zucchini is tender.

Season with salt and pepper to taste.

Serve warm with hearty bread or over pasta.