Lentil and Roasted Garlic Soup with Seared Steak

Lentil and Roasted Garlic Soup with Seared Steak
Photo by Brian Leatart

Ingredients

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

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

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