Lentils

“I taught myself to cook when I was a broke single mother and student, and lentils of any sort got me through. Chop half an onion, a celery stalk, and a carrot. Sauté them over medium heat in a wide pot using whatever fat you have. (Olive oil is great, animal fat is decadent, anything will do.) Add maybe 1.5-2 C lentils and a box of broth (or water, and if water maybe add some bouillon). Simmer until the lentils are soft. If it gets too dry for you, add more liquid. As long and they’re fully cooked, lentils taste good soupy and they’re good drier, too. For spices, you can add anything you like. Cumin? Add a little tomato and maybe some cilantro and lemon. Oregano? Tomato works here too and maybe some bay and wine vinegar. A little dash of acid (citrus, vinegar, wine) at the end of the cooking perks em up and I choose mine based on whatever I have around. Lentils are cheap, tasty, and flexible.”