1 tin kidney beans
1 tin brown lentils
1 tin crushed tomatoes
1 dollop of curry paste or powder, to taste.
Half a cup of something creamy, also to taste.
Fresh coriander/cilantro if you have it.

Drain and rinse beans and lentils well.
Add to a saucepan along with the tomatoes.
Add the spicing.
Simmer for 15 minutes.
Add the creamy stuff, stir well.
Garnish with chopped coriander leaf, if you have any.
Serve with rice and/or naan bread.

For the spices, a dollop of your favourite Indian curry paste will be fine, or just some garam masala and chili powder. For the creamy stuff, I've used sour cream, fresh cream, plain yoghurt and coconut cream at various times. Coconut cream makes it vegan. If you use yoghurt, be careful not to boil after adding it.

You are probably going "ew", but trust me - this is unbelievably good for something out of a tin. Three tins. The standard sized ones, around 400g. Cans if you're American. A nearly instant dinner from the pantry - prepare it as the rice cooks. You're home from work late, here's dinner in 20 minutes.