Curried lentil soup, where you fry up some onion, ginger, and garlic, add a generous amount of the curry seasoning of your choosing (Indian curry paste, thai curry paste, curry powder, etc), then add in some carrots, fry a little longer.
Add maybe 3-4 cups of stock (if you're using a very salty stock and a saltier curry paste, thin a little with water, if you're using curry powder, taste at the end and add salt if needed) and a cup or so of red lentils (double it if you're planning on a big pot and lots of leftovers), cook on an enthusiastic simmer until the lentils are soft, maybe 15-20 minutes.
Add some chopped green vegetables like kale, spinach, etc (I like the individually frozen cubes you can get, they're a great thing to keep in the freezer and chuck into stuff for added nutrition) in the last few minutes of cooking, if you've got them, and a generous spoonful or two of lemon or lime juice right before serving (I usually go for lemon if Indian curry seasonings, lime if Thai).
It's a very forgiving base recipe and good for using up what you have.
If you've got some yams or potatoes, that's good to add some small cubed ones in when you add the lentils and stock. If you don't have any green vegetables, it works well without. If you've got cabbage or bell peppers, add some in in the same stage when you're frying the carrots. If you want some extra protein, peanut butter is good in here as well and adds extra creaminess. If you've got some coconut milk that's a great thing to add, too. Tomatoes or tomato paste, can also be added if you like em, use a lil less citrus if you're doing that. For a slightly sweeter variant you can add some chopped apples. If you don't have lemon juice or lime juice, a dash of a nicely flavoured vinegar is good too, like apple cider or white wine vinegar.
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