The number one easiest way to reduce Lectin in your diet is to stop eating GMO foods that have megadoses of Lectins.
The number two easiest way to reduce Lectin is to eat a more varied diet. The natural Lectin foods are grains, legumes, oils, nightshade family, dairy (cows on grain instead of grass fed), are high in lectins. Add other food families to your daily diet. As well, these same foods without GMO lectins added are a healthier choice. Even so, grains like Amaranth and quinoa are good choices. Eat less of the high Lectin foods and more fruits and vegetables.
Because our digestive tract has a hard time with some foods, traditional cooking methods “predigest” these foods for us. One if the best methods is lacto-fernentation. It creates probiotic enzymes that increase your good gut flora and help heal your small intestine. I chatted with the local pharmacist about probiotic in pill form, they are ineffective. Live yogurt if it is alive. The easiest is to keep a lacto-fernentation pot going at home. It is just a pot of vegetables in a salty brine. I have a blog on this simplest of processes.
Love bread? Try sourdough bread, it lowers wheat lectins. Even better, use spelt flour in your bread.
Man has had fire and cooking for nearly 2 million years. Cooking is a form of predigestion. Some lectins are at least partially disarmed by heat. Raw foods are good, but cooking has its place.
Presoaking some foods and discarding (on garden) the water removes some lectins, especially for the legume family. Even better to sprout them, because the Lectin level drops as they sprout. They don’t have to have plant showing, just swelling in preparation is enough to increase their nutrient levels and drop Lectin levels. Do not boil before soaking, keep the beans alive through the presoak.
Another problem is that dry corn has lectins and some of the nutrients are bound and inaccessible. Soaking in lye to hominy stage solves both problems. The corn can be used that way, or dried and ground into a more nutritious meal.
Nuts are lower in lectins if soaked up to a half day, then dried in the oven at the lowest temperature.
Our ancestors did not have the lectin overloaded GMO plants, but they were already reducing the lectins in their food.