Q: Everything I have eaten at Cafe Sababa, a small family owned restaurant, is delicious and all homemade. One cold night I had the lentil and kale soup. It was so satisfying and healthy and vegetarian. I would love to have this recipe, if possible. — Maddy Urken, Dunwoody
A: Doni Tamli, Cafe Sababa's chef and owner, sent us this recipe which he says is a fresh take on their popular spinach and lentil soup. "Kale adds a unique flavor and texture. Blending some of the soup and adding it back in thickens the broth without cream or starch, and enhances the umami of this vegan dish." He reminds the cook to check the dried lentils for small stones before adding them to the soup.
Cafe Sababa’s Kale and Lentil Soup
1/4 cup olive oil
1 cup 1/2-inch diced celery (about 2 ribs)
1 cup 1/2-inch diced carrots (about 2 carrots)
1/2 cup 1/4-inch diced onion (about 1/2 medium onion)
1 1/2 teaspoons salt
2 solidly packed cups chopped kale
1 tablespoon granulated garlic
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon freshly ground black pepper
1 pound dried lentils (cleaned)
12 cups vegetable broth
In a large stockpot, heat oil over medium heat. Stir in celery, carrots, onion and salt and cook until onions are translucent, about 10 minutes. Add kale and stir until wilted. Add garlic, turmeric, cumin, coriander and pepper and stir for 1 minute. Add lentils and stir for 2 minutes. Add vegetable broth and bring mixture to a boil. Reduce heat and simmer 45 minutes or until lentils are tender. Remove 2 cups soup and puree in a blender or with an immersion blender. Pour back into the pot of soup. Simmer 10 minutes. Serve hot. Makes: 12 cups
Per 1-cup serving: 217 calories (percent of calories from fat, 25), 22 grams protein, 28 grams carbohydrates, 13 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 328 milligrams sodium.
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