One my favorite foods... and tops on both the comfort and health scales... lentils are remarkably versatile, as well as quite possibly the planet's oldest domesticated crop. They come in green, brown, pink... and probably many other colors I haven't encountered yet.
They can be ridiculously cheap (plain brown grocery store types) or ridiculously expensive (French Le Puy). But no matter which ones you use, they couldn't be easier or tastier. I simply sauté some onions in EVOO, add some garlic and red pepper flakes (or slices if you have fresh), toss in the lentils, and add water. I bring them to a boil, reduce the heat, and simmer until tender. Add more water if they seem too dry while simmering.
At this point, add some nice strong herbs (rosemary, sage, etc.) and salt. Or, if curry appeals... while sautéing the onions, add some curry-type spices. Pair these lentils with brown rice (and maybe a dollop of thick yogurt) and your body will thank you... including your taste buds. You can also go in a million different directions flavor-wise: Indian, Asian, Mediterranean... they are a pretty great canvas... but they aren't a blank one. They have their own distinctive flavor. You can also go further with the water (or stock) and turn them into a hearty, comforting soup.
