I'm a vegan and eat lentils. Lately because I've been worried about my iron (no real reason) so I have been cooking dark leafies in a cast iron frying pan. Toward the end of cooking, hit the greens with a little lemon juice and that increases the bioavailablity of the iron. I also cook lentils with garlic, oregano and then add ribbon-cut kale the last 5 minutes of cooking. Kinda a lentil mash with green stuff, but really good.
Phytic acid (found in non fermented soy) can inhibit the absorption of minerals so I almost always eat tempeh over tofu and limit soy milk to just a little bit steamed in morning beverage if I have it at all.

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leslie myers
http://www.foodsensenow.com