Lentils and rice. Saute 2 tablespoons of cumin seeds and 2 tablespoons of coriander powder in some neutral oil. Add 5 cups water, salt and pepper, bring to a boil. Put in a cup of brown lentils and reduce to simmer. Simmer for 10 min. Add a cup of rice, cover and cook on low for 20 min.

Serve with caramelized onions and yogurt if you’re fancy. Skip that and serve with cheese if you’re me. I shamelessly stole this and bastardized it from Christopher Kimball’s mujaddara recipe.

It sounds like more work than it is. Toast spices, 5c water, 1c lentils for 10 min, 1c rice for 20 min, bob’s your uncle.

My frugal go-to is instant ramen with a handful of frozen veg and whatever leftover protein is in the fridge or a fried egg on top. Also if you don’t like the flavour packets that come with them,just add some siracha or soja or chilli flakes :)

White rice cooked with an egg with a small piece of baked Salmon. Mix in some Soy sauce, Wasabi and walnuts.