Lentils.

Canal House Lentils Recipe - Bon Appétit:

There are so many different types of lentils—not just green ones you see all the time!
There are the beautiful, glistening black beluga lentils that are great in soups and as a side dish,
de Puy lentils that are firm, rich, and perfect for salads,
red lentils that become creamy and salmony pink and are best cooked into Indian-spiced stews.
And guess what? They don’t all cook the same way—but we’ll get to that in a second.

2 tablespoons olive oil
1 medium leek, white and pale-green parts only, finely chopped
1 clove garlic, thinly sliced
1 tablespoon tomato paste
1 cup green lentils, preferably French
2 tablespoons reduced-sodium soy sauce
Kosher salt and freshly ground black pepper
Thinly sliced scallions (optional; for serving)

Heat oil in a medium saucepan over medium heat.
Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and tomato paste begins to darken, about 4 minutes.
Add lentils and 2½ cups water.
Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45–55 minutes.
Remove from heat and let sit, covered, 10 minutes; add soy sauce and season with salt and pepper.
Serve lentils topped with scallions, if desired.
Do Ahead: Lentils can be made 5 days ahead. Cover and chill.