Lentil and Roasted Garlic Soup with Seared Steak

Name: Lentil and Roasted Garlic Soup with Seared Steak
Yield: 6 Servings
Ingredients: 3/4 cup olive oil; 10 garlic cloves, peeled, halved; 2 tablespoons fresh rosemary leaves; 3 cups water; 1/2 cup French green lentils; 1 medium leek (whie and green parts only), thinly sliced; 1 tablespoon chopped fresh sage; 7 cups (or more) vegetable broth; 3 tablespoons soy sauce; 1/4 cup red lentils; 1 1/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes; 12 ounces kale, ribs discarded, leaves thinly sliced; 1 1 1/2- to 1 3/4-pound flank steak; 6 tablespoons grated Parmesan cheese; Chopped fresh parsley

By Peter GordonPhotography by Brian Leatart

February 28, 2006

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Recipe notes