Lentil And Roasted Garlic Soup With Seared Steak
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
59
Spice
44
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 cup
Olive Oil2 tbsps
Rosemary Leaves (fresh)3 cups
Water1 cup
French Green Lentils1 tbsp
Sage (chopped fresh)7 cups
Vegetable Broth (or more)3 tbsps
Soy Sauce1 cup
Red Lentil6 tbsps
Grated Parmesan CheeseDirections:
1
Place oil, garlic, and rosemary in heavy small saucepan
2
Cook over lowest possible heat until garlic begins to brown, about 1 1/2 hours
3
Cool
4
Drain, reserving garlic oil and garlic cloves separately
5
Discard rosemary
6
Can be made 2 days ahead
7
Cover garlic oil and garlic cloves separately and chill
8
Place 3 cups water and green lentils in small saucepan
9
Bring to boil
10
Reduce heat to medium and simmer 25 minutes
11
Cool lentils; drain
12
Meanwhile, heat 1/4 cup garlic oil in heavy large pot over medium heat
13
Add leek and sage
14
Cook until leek is soft, stirring frequently, about 10 minutes
15
Add 7 cups vegetable broth, soy sauce, red lentils, and green lentils to pot
16
Bring to boil
17
Reduce heat to medium, cover, and simmer until lentils are almost tender, about 15 minutes
18
Add yams and garlic cloves and cook until yams are tender, adding more broth by 1/2 cupfuls as needed to cover vegetables, about 10 minutes
19
Add kale to soup
20
Simmer until kale is wilted, about 5 minutes
21
Season with salt and pepper
22
Meanwhile, heat 1 tablespoon garlic oil in heavy large skillet over high heat
23
Sprinkle steak with salt and pepper
24
Place steak in skillet and cook until brown and cooked to desired doneness, about 4 minutes per side for medium-rare
25
Transfer to cutting board; let stand 10 minutes
26
Thinly slice steak
27
Divide soup among 6 bowls
28
Arrange sliced steak atop soup
29
Sprinkle with cheese and parsley, drizzle with garlic oil, and serve
30
Place oil, garlic, and rosemary in heavy small saucepan
31
Cook over lowest possible heat until garlic begins to brown, about 1 1/2 hours
32
Cool
33
Drain, reserving garlic oil and garlic cloves separately
34
Discard rosemary
35
Can be made 2 days ahead
36
Cover garlic oil and garlic cloves separately and chill
37
Place 3 cups water and green lentils in small saucepan
38
Bring to boil
39
Reduce heat to medium and simmer 25 minutes
40
Cool lentils; drain
41
Meanwhile, heat 1/4 cup garlic oil in heavy large pot over medium heat
42
Add leek and sage
43
Cook until leek is soft, stirring frequently, about 10 minutes
44
Add 7 cups vegetable broth, soy sauce, red lentils, and green lentils to pot
45
Bring to boil
46
Reduce heat to medium, cover, and simmer until lentils are almost tender, about 15 minutes
47
Add yams and garlic cloves and cook until yams are tender, adding more broth by 1/2 cupfuls as needed to cover vegetables, about 10 minutes
48
Add kale to soup
49
Simmer until kale is wilted, about 5 minutes
50
Season with salt and pepper
51
Meanwhile, heat 1 tablespoon garlic oil in heavy large skillet over high heat
52
Sprinkle steak with salt and pepper
53
Place steak in skillet and cook until brown and cooked to desired doneness, about 4 minutes per side for medium-rare
54
Transfer to cutting board; let stand 10 minutes
55
Thinly slice steak
56
Divide soup among 6 bowls
57
Arrange sliced steak atop soup
58
Sprinkle with cheese and parsley, drizzle with garlic oil, and serve