As an alternative to the Lentil and Spinach stew, how about garbanzo and spinach, about which Lisa & Tony Sierra, About.com’s guides to Spanish food, say “Although this recipe from New Castilla/Madrid region takes a little advanced preparation by soaking both the cod and the garbanzos for about 24 hours, this soup is worth it. It is full of flavor and like our American “chile,” it seems to get even better when eaten the following day!”
You know what I’m thinking - anything that improves by the next day, makes it ideal to store. Yes, you may have to make too much of it for one, but at least you can save / freeze the leftovers and they’ll still be tasty later.
If I were making this for me, I would actually leave out the salt fish and make it as a vegetarian dish, which also reduces the preparations and complications considerably. But that’s just me. You may be less lazy! 
I also had to smile at their guide to Stocking a Spanish Kitchen, which they say “does not need anything special.”
This is true, but I see that they have their Spanish priorities listed in the correct order, with the “Bottle opener - For wines.” at the top of the list!
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Sponzurz
