I guess “easy” and “what you have on hand” are relative terms. For me, those concepts mean: takes 20minutes or less, can be flopped in a tuperware container and eaten while driving down the freeway, and requires no/almost no fresh ingredients (because likely, the ones I have at home are not the ones I’ll need). One of my standbys is a stupidly simple recipe for HONEY BAKED LENTILS AND BROWN RICE– both of which ingredients I keep at home in on my dry shelf with pastas. It’s probably a misnomer to call it a recipe because I will be making it up as I put it down here. I’ve tried to be more creative and add other ingredients to the lentils, and it’s always disappointing. I am convinced that the tastiness of this meal is in direct relation to its simplicity.
1 small bag lentils (1lb or 2 1/3 cups)
water to cover the lentils by an inch or two (add more if it looks like it’s drying out)
uncooked bacon chopped up, but I prefer left-over ham or cured dry ham that I keep in the freezer
approximately 1/3-1/2 cup sugar or honey
salt to taste (I am very spare with it)
1 small bag brown rice, cooked in a separate pot/microwave while your lentils stew
Contrary to its name, I almost never use honey and I don’t bake this. I simply combine all ingredients in a pot on the stove and cook on the highest heat I can without burning them until the lentils are soft and the excess water has been absorbed, leaving a stew-like consistency. Spoon them over the brown rice and serve with whatever vegatable side you have in the fridge . 
other than the light on the salt bit, it sounds good.
And maybe if you threw in a pound and a half of butter you and Zac could happily chow down on it.
My mind’s been landing on lentils a lot this week. I’ll have to give this a whirl.
Making this for the second time tonight. Thanks!
Alright, I am going to need to try this one!
Helpful hint: Don’t wander off to watch a movie and forget it’s on the stove, as it really doesn’t taste as good when burnt. ;-)