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Lentil and Roasted Garlic Soup with Seared Steak

This Lentil and Roasted Garlic Soup with Seared Steak recipe contains olive oil, vegetable broth, flank steak, yams, green lentils and more.
6 Servings - epicurious.com
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Servings:6  | Calories:839 | Total Fat:43g  | Chol:57mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 43g
66 %
Sat Fat 9g
45 %
Total Carb 81g
27 %
Fiber 17g
68 %
Sugars 6g
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Cholesterol 57mg
19 %
Sodium 1940mg
81 %
Protein 36g
72 %
Calories:
33% Others combined
31% Olive oil
20% Vegetable broth
13% Flank steak
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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
1 1 1 / 2- to 1 3/4 pound flank steak
6 tablespoons grated Parmesan cheese
Chopped fresh parsley

Directions : View recipe directions on epicurious.com
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