Not everyone who eats paleo/primal has cut out legumes entirely, and some enjoy them on a limited basis in the form of resistant starches. I like them for variety too! Saw an interesting post on Mark's Daily Apple the other day about resistant starch and chose to share a way that I sometimes enjoy lentils. Very simple ingredients, but I think it tastes very good and can be made ahead for convenience.:

lentils, water, salt, pepper, olive oil, vinegar (or lemon juice as a variation)

Basically, prepare the lentils according to the packaging (my recipe includes general instructions for 1 cup of dry lentils), drain, cool and serve with the seasonings.

Here are the complete details:
Simple Cold Lentil Salad - Delicious Resistant Starch