Lentil and Roasted Garlic Soup with Seared Steak

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