Lentils are vastly underused and underrated as a protien source. And insanely easy and fast to cook compared to other bean-type foods. You can go from cold pot to ready-to-eat in 20-25 mins. I'd expect spicing them up with some red miso would probably be acceptable, added right after you remove it from heat (I use, uh, ham bones...so I'm not gonna be a lot of help with flavorings there, sorry). Don't salt until after they're cooked or they'll drop their skins and turn into paste. I really just wanted to post to say (1) lentils good, and (2) red miso is good soup flavor .

Olives. Olives are good too.