One of the things I bought at the bulk dry goods store was lentils. The first recipe I tried them in was Lentil Stew - lots of great fiber, and nice and warm for cool fall evenings.
I start with chopped up veggies, basically whatever I got from my CSA farm share.
Then I add the star ingredients, lentils.
Diced tomatoes add flavor and moisture:
The broth comes from a frozen chunk of vegetable stock I made from scraps. (Pink! Beets!)
Season with soy and Worcestershire sauce.
Simmer and cook down with red wine.
Read a book while kitchen fills up with fragrance, and undergrad girls come poking their heads in the room to see what's cooking.
(Although hold the wine when sharing with the undergrad girls.)