Lentil and Roasted Garlic Soup with Seared Steak

Ingredients

• 12 ounces kale
• 3 tablespoons soy sauce
• 1 medium leek
• 10 garlic cloves
• fresh parsley
• 2 tablespoons fresh rosemary leaves
• ¼ cup red lentils
• + 8 more ingredients
• • 7 cups vegetable broth
  • 1 1 1/2- to 1 3/4-pound flank steak
  • 6 tablespoons grated Parmesan cheese
  • ¾ cup olive oil
  • 1 tablespoon fresh sage
  • ½ cup French green lentils
  • 1 ¼ pounds yams (red-skinned sweet potatoes)
  • 3 cups water

Place oil, garlic, and rosemary in heavy small saucepan. Cook over lowest possible heat until garlic begins to brown, about 1 1/2 hours. Cool. Drain, reserving garlic oil and garlic cloves separately. Discard rosemary. Can be made 2 days ahead. Cover garlic oil and garlic cloves separately and ch...

View full recipe at Epicurious