Recipe, Snack, Appetizer

Lentils and Doctors

There is an eternal stack of hummus containers in my fridge.
The leaning tower of Sabra.


Lordy. I hate cleaning out the fridge. But, as the kitchen is mostly under my dictatorial rule, the lovely bits as well as the ugly tasks fall to me. I try to place similar items together in an attempt to alert the mates to their growing collections of…Shredded Cheese, Hummus, Jam, Peanut Butter, Coffee Creamer, etc. At this very moment there are at least three bags/jars/bottles of each of those items. All open. All half used.

And now that I’ve typed up their list of repetitive groceries I am compelled to issue a sigh. Those are sad ingredients. Evidence of lives devoted to the hospital, of fleeting glances at food and attention paid to patients and studies. It makes me realize how terribly different our lives are and I’m grateful to live with such impressive young doctors.

Back to the leaning tower of Sabra.

I’ve had some dry lentils sitting in my freezer for months (again, I keep many varied and inappropriate items in the freezer). After I made chicken booze I was left with glorious stewed vegetables-onions, carrots, garlic. I’m attempting to break my heroin-like dependence on hummus so I decided to make these foods into a dip.

‘Twas successful, if over zealous. I made almost four pints, but the good news is that this freezes well. What’s in your freezer? If you’ve got some dried beans or lentils sitting around why don’t you cook them up and blend them with whatever herbs and aromatics you have in your fridge? Dips don’t have to be planned, sometimes the best way to write a recipe is to clean out your fridge. Happy blending!