We tell ourselves stories in order to live. Every culture has it’s own cosmogony- a story or a model about the origin of the universe. The world egg or cosmic egg is a mythological motif, a legend, according to the universe comes into existence by hatching from the egg.
The Sanskrit scriptures offer the earliest idea of “egg-shaped cosmos” called Brahmanda (“Brahma”- the creator god and “anda” meaning egg). One of the first lawgivers in India was Manu. He opens his statute book Manusmrti, that is not to be understood in a juristic sense, but as a normative ethics, with a story about the creation (Genesis): Prajapati, a lord of creation and protector, wanted all kinds of creatures to generate from his own body. Therefore, he created water trough one single thought and put his seed inside of it. The seed became a golden egg, shiny like the Sun and in this egg he was born himself as a Brahman, the creator of the world… This divinity lived for one year in the egg, then he divided the force of his thought in two parts:heaven and earth. Because he divided his own body in two parts he became half man and half women…
And so on in China, Greece, Japan, Rome, Finnland, Egypt…
In 2018 one of the stories we seem to tell ourselves, collectively, is that we are what we eat. And what we eat is no longer about creation, universe, mythology, divinity. A new story is all about our story that, trough the curation and sharing with the entire world, forms our identity. But today, we don`t identify ourselves anymore by what we do eat, but what we don`t eat.
“I’m vegan, I don’t eat eggs, those are chicken babies.” Think about that for just a second. Pause. Deep breath. OK, moving on.
Everything we eat is dead. But egg? Egg is a lively universe! Taste it, don’t waste it!
Mashed lentils with tahini and boiled eggs
Ingredients (serves 2):
200 g lentils
1 Tsp butter
3 cloves of garlic, finely minced
1 Tsp cumin
1 small chill pepper,
finely minced (if you don’t like spicy skip this)
1 tsp cilantro powder
3 dl tomato purée
100 ml water juice of 1 lemon
5 Tsp tahini
2 boiled eggs
salt an pepper to taste for
1/2 onion, finely sliced
fresh cilantro or parsley leaves, roughly chopped
1/2 tsp smoked paprika powder
1. Place lentils into a smaller pot and cover with 4 dl water. Bring to boil and cook for 20-30 minutes, until lentils are soft. Drain the lentils and set aside.
2. Heat the butter in the pot until it’s completely melted. Add garlic, cilantro powder, cumin, chill, stir and steam for 1 minute. Add tomatoes, water and lentils. Stir and cook for another 3 minutes. Add tahini, lemon juice, salt and pepper. While regularly stirring, cook everything for 5 minutes more on medium temperature. Remove from the heat and using a potato-musher stamp lentils until they have reached a consistence of a thick mush.
3. Spread lentils mush over the plates and cover with onions, cilantro and paprika powder. Serve warm with boiled eggs.