Interesting question mgururam. Soaking and removing the water from beans decreases fermentable carbs including raffinose, stachyose, and verbascose, as well as sugar and starch. http://www.ncbi.nlm.nih.gov/pubmed/12489819. I would imagine the same effect can be achieved with lentils. Grinding will likely increase the glycemic index reducing the FP and fermenting will reduce fermentable carbs better than any other process.
You might consider carefully experimenting with your recipe after going low FP for some time to get any symptoms under control. Please do post any results you achieve.