Bückstabü Lentil Soup!

SO here is my first lentil recipe because I have become lentil obsessed lately...they are just SO DELICIOUS! I have been using a couple of different types and making lots and lots of soups! (It's winter here in Toronto - and though we just *finally* just got our first real snowfall of the year this past weekend, it's been coooold!) And I think we all know that in my opinion - nothing warms up the tummy (and soul!) like a steaming hot bowl of delicious soup. Especially when it's full of delicious lentils and flavoured with the warming flavours of curry, cayenne peppers and cumin seeds (but my recipe is not too spicy as-is - my stomach still can't handle spice!)

For the record - Stefan is *not* lentil obsessed, in fact he once tried a bite of my soup only to reward me with a hilarious, mouth-screwed up cringing "Ewwwww!!" face that any toddler would be proud of. The man does not like lentils. That's okay. It just means there are more for me!

OK so a few months ago I was inspired to try this lentil soup recipe, named (oh so cutely!) "Lively Up Yourself Lentil Soup" (please peruse through this blog 101 Cookbooks for WONDERFUL vegetarian, all-natural cooking recipes, hints, tips...and BEAUTIFUL photos - I mean, look at that soup! This is why I wanted to make it!)


So I made it - and it (disappointingly) was just okay.

I'm sure it's a lot better with the saffron yogourt (or the other suggested toppings, but since I'm freezing/reheating soups for lunch I usually forget toppings or never have them on hand - I suck I know), but I just found it very bland. So I added some spices in, and really enjoyed it.  (Keep in mind that I also really like spice - and like I said, not necessarily *SPICY*, but like, I love layers of flavour and lentils are pretty bland as-is so I like to spice them up!) And have now re-made the recipe two more times and finally feel confident enough to share it with you!

I decided to go along with the theme of "naming it for a song" (a la "Lively Up Yourself") and since I was listening to the new Rammstein album on my iphone while I was cooking, I decided to name it in honour of their song "Bückstabü" which is a word made up by the band to mean "whatever you want". (it is actually listed as B****** but wikipedia tells me it's Bückstabü so I'm going with that!)

I think it is an infinitely appropriate name for this soup - because it is waiting for you to season it with "whatever you want".  :)  I think next time I might make it with more cumin, cilantro and chilis for a mexican lentil soup!

*mmhm* Options are so sexy.

So - my recipe goes something like this - I hope it inspires you and that you enjoy it!

Note: Make sure you are using black beluga and/or french green lentils as they do not lose their shape when they cook!

Bückstabü Lentil Soup

1 cup black beluga lentils, picked over and rinsed
1 cup french green lentils, picked over and rinsed
2 tablespoon olive oil
2 tablespoons mild curry paste (I like Patak's)
1 teaspoon cumin seeds
1/2 teaspoon cayenne pepper
1 large onion, minced
5 cloves of garlic, minced
1 28-ounce can diced tomatoes
2 cups water
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
1 1/2 teaspoons sea salt (or to taste)
Freshly ground pepper to taste

• Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes. Drain and set aside.
• Mince onions, garlic and cut up leafy greens.
• Heat the oil in a heavy soup pot over medium heat.
• Heat the curry paste, cayenne and cumin seeds in the oil for 1-2 minutes. 
• Add the onion, garlic and salt and saute until tender, a couple minutes. 
• Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. 
• Stir in the chopped greens, and wait another minute. 
• Taste and adjust the seasoning if need be.

Tastes fabulous topped with some fresh cilantro! *mmhm!*