

lentil and roasted garlic soup with seared steak Bon Appétit | March 2006

When garlic is cooked very slowly in olive oil, the result is two delicious ingredients — soft roasted garlic and garlic oil — that give this soup an Italian feel and great flavor.

Makes 6 servings.

Peter Gordon
 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 (white 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 **-> HALF-this

1 1 1/2- to 1 3/4-pound flank steak

6 tablespoons grated Parmesan cheese
Chopped fresh parsley

 preparation
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 chill.

Place 3 cups water and green lentils in small saucepan. Bring to boil. Reduce heat to medium and simmer 25 minutes. Cool lentils; drain.

Meanwhile, heat 1/4 cup garlic oil in heavy large pot over medium heat. Add leek and sage. Cook until leek is soft, stirring frequently, about 10 minutes.

Add 7 cups vegetable broth, soy sauce, red lentils, and green lentils to pot. Bring to boil. Reduce heat to medium, cover, and simmer until lentils are almost tender, about 15 minutes. 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. Add kale to soup. Simmer until kale is wilted, about 5 minutes. Season with salt and pepper.

Meanwhile, heat 1 tablespoon garlic oil in heavy large skillet over high heat. Sprinkle steak with salt and pepper. Place steak in skillet and cook until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Thinly slice steak.

Divide soup among 6 bowls. Arrange sliced steak atop soup. Sprinkle with cheese and parsley, drizzle with garlic oil, and serve.
 
Place 3 cups water and green lentils in small saucepan. Bring to boil. Reduce heat to medium and simmer 25 minutes. Cool lentils; drain.

Meanwhile, heat 1/4 cup garlic oil in heavy large pot over medium heat. Add leek and sage. Cook until leek is soft, stirring frequently, about 10 minutes.

Add 7 cups vegetable broth, soy sauce, red lentils, and green lentils to pot. Bring to boil. Reduce heat to medium, cover, and simmer until lentils are almost tender, about 15 minutes. 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. Add kale to soup. Simmer until kale is wilted, about 5 minutes. Season with salt and pepper.

Meanwhile, heat 1 tablespoon garlic oil in heavy large skillet over high heat. Sprinkle steak with salt and pepper. Place steak in skillet and cook until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Thinly slice steak.

Divide soup among 6 bowls. Arrange sliced steak atop soup. Sprinkle with cheese and parsley, drizzle with garlic oil, and serve.
 

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