Share your favorite lentils recipes

Love this one.

myrecipes.com/recipe/curried-lentil-tomato-soup

I love using cooked green lentils and crumbled tempeh as a substitute for ground beef/turkey in sloppy Joe's or tacos. Just add the same flavoring/sauces you normally would.

I've been on a huge lentil soup kick the past several months. Out of the half dozen or so recipes that I've tried, this one was probably the best and it is very simple. I use split red lentils and don't puree the soup at the end - the simmering of the soup breaks them down enough that pureeing seems like an unnecessary extra step.
avocadopesto.com/2015/01/29/vegan-red-lentil-soup-gluten-free/

You could use cooked lentils instead of the canned chickpeas here: http://www.food.com/recipe/moroccan-spiced-chicken-and-apricot-stew-423440

I get Berbere seasoning directly from Frontier so am not sure if it is available locally, but I use it and lentils to make http://www.myrecipes.com/recipe/spicy-ethiopian-red-lentil-stew
I add a pound of ground beef with the onions, but this could easily be a vegetarian or vegan recipe.

1) lentils with greens (usually spinach, kale, or escarole), with a little garlic and maybe a little sausage (something spicy like chorizo or just a smoked turkey sausage -- you don't need a lot, or you could omit entirely -- maybe add smoked paprika or hot sauce instead)

2) lentil veggie chile - saute onions, garlic, peppers, mushrooms (or whatever veggies you like, really), add lentils and water, cook until lentils are tender, add canned tomatoes if you like, cook through. Serve with cheese (cheddar, jack, and/or mozzarella, because it melts so well), greek yogurt or sour cream, and/or chopped raw onions.

3) salmon and lentils - cook lentils (about 1/4 cup per serving, or more if you like) according to package directions and drain. Meanwhile, rub salmon fillets (6 oz. fillet per serving) with oil, season with salt and pepper, and bake at 400 degrees F until opaque (15 to 20 minutes). Make dressing from lemon juice, olive oil (1:1 juice to oil), Dijon mustard, salt, pepper, tarragon. Saute shallots (about 1 per serving) in butter, add lentils, heat through if lentils have cooled, season with pepper, remove from heat, add fresh parsley (about 1 Tbsp per serving). Spread lentils on plates or single platter and arrange salmon on top.

I like this lentil soup:
http://www.washingtonian.com/2013/01/11/healthy-recipe-slow-cooker-moroccan-lentil-soup/

This post was just made on a food blog I follow, with some lentil/bean recipes.
http://cookieandkate.com/2016/16-bean-lentil-recipes/

Lentil and avocado salad:
http://www.giverecipe.com/avocado-lentil-salad.html

search in allrecipes.com there are hundreds of recipes for all varieties. lentils and kale as a side is pretty good

I love this eggplant and lentil casserole. I think it tastes similar to a lasagna. I don't have individual gratin dishes, so I just put the whole thing in a casserole dish.
http://www.myrecipes.com/recipe/barbecued-eggplant-lentils

I don't know why it's called 'Barbecued Eggplant'. The eggplant is spiced and roasted in the oven. I've had good luck making this a day ahead, just leave off the topping. Pull the casserole out of the 'fridge and stick it in the oven until it's heated through. At that point, you can put the topping on and let it brown.