Lentils are a really useful base for all sorts of dishes --I make lots of soup which my husband adores for lunch and usually include lentils ( plus sometimes split peas and barley). These items are all really low GI plus low in fat and filling and tasty plus cheap. I use all sorts of other vegetables and bits of chicken or meat to give flavour plus herbs and tomatoes --and indeed anything in the cupboard, vegetable basket or fridge.
I was lecturing to hospital caterers on Monday and suggesting lentils to boost up the nutritional content of meals for vegans --I often grind lentils to do this and then add to all sorts of dishes
I came across good information at