Lentil and Roasted Garlic Soup with Seared Steak

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

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