Serves 6 Difficulty
1 Tablespoon olive oil 1 leek, white part thinly sliced 10 roasted garlic cloves, mashed* 7 cups gf beef broth 3 Tablespoons gf soy sauce 1 Tablespoon Worcestershire sauce 3/4 cup red lentils 12 ounces bok choy, chopped One 1-1/2"-1-3/4" flank steak, cut into bite-size pieces 1/4 cup grated Parmesan cheese Chopped parsley for garnish Salt and pepper to taste
Heat a large saucepan over medium heat. Add oil and when hot, add leek. Saute until leek is softened. Add stock, soy sauce, Worcestershire sauce and lentils and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add garlic and simmer 10 more minutes. Add bok choy and simmer until wilted. Season to taste with salt and pepper. In a large, heavy skillet heat 1 Tablespoon oil over high heat. Sprinkle steak with salt and pepper. When hot, add steak and cook until browned on both sides, about 4 minutes per side. Transfer to cutting board let rest for 10 minutes. Slice into bite-size pieces. Divide soup into soup bowls and arrange steak slices on top. Garnish with Parmesan cheese and parsley.
*To roast garlic, heat oven to 350 degrees F. Cut the top 1/4" off of a head of garlic and rub head with olive oil. Wrap in foil and bake for 45 minutes.