Black Lentil, Kale & Mungbean Soup

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   Place oil, garlic, and rosemary in heavy small saucepan. Cook over lowest possible heat until garlic begins to brown, about 1 1/2hours. 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 1 1/2 cups water and black 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 red onion and sage. Cook until onion is soft, stirring frequently, about 10 minutes. Add 3 cups vegetable broth, shoyu, mungbeans, and black lentils to pot. Bring to boil. Reduce heat to medium, cover, and simmer until mungbeans 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. Divide soup among four bowls, sprinkle with cheese and parsley, drizzle garlic oil, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.