AXSOS and lentils - a perfect team
The different lentil varieties represent our four branches in Germany, Palestine, Israel and Greece. Our aim is to bring you closer to the diversity that is lived every day at AXSOS. Let the five lentil recipes take you to the Middle East, to Greek beaches and to the culinary origins of German lentils: to the Swabian Alb.
LENTILS IN THE BIBLE
Lentils appear quite early in the history of mankind and they play a role in each of the three world religions. So Esau handed his birthright over to his brother Jakob for a simple lentil-dish - the Bible describes it briefly:
Then Jacob gave Esau bread and lentil stew, an he ate and drank and rose and went his way. Thus Esau despised his birthright.
1 cup lentils
1 cup bulgur
4 cups water
1 Bunch of fresh coriander
250 g yoghurt
Round flat bread of your choice
Lemon juice (1/2 lemons)
1. Soak the lentils in water and let them infuse for approximately 2 hours. Afterwards add the vegetable stock, the cumin and a little salt. Allow to boil and simmer for 10 minutes.
2. Chop half of the coriander and add it to the mixture with the bulgur and stir. Then simmer for approx. 15 more minutes.
3. Chop basil and stir into yoghurt, with lemon juice, then season with salt and pepper.
4. Season the lentils with salt and pepper, then spread and arrange the remaining chopped coriander on the lentil dish.
5. Enjoy the lentils with the flatbread and yogurt dip.