Suggestions on what to do with lentils? I want to love them.

I cook mine in stock (beef or chicken) and plenty of salt, a bit of olive oil, and then add whatever herbs I'm in the mood for, often it's thyme and rubbed sage. I love lentils, I don't get the "dirt" taste, but maybe I like the way dirt tastes? You need to use savory herbs with them and some oil to carry it, like an olive oil. My partner isn't too fond of them, but he's notoriously picky with foods. They are also good cooked with some ham like any other bean or split peas. Maybe try the red ones instead of the dark brown ones? I think those have less flavor in general, and maybe that's the flavor you find dirt-like.

Herbed lentil rice casserole is so yummy. This recipe was originally published in the 1980s in Better Homes & Gardens mag and I've made it ever since.
https://www.epicurious.com/recipes/member/views/herbed-lentils-and-rice-casserole-51887721

This one looks really good, I'm going to put it on the meal plan for next week!

https://www.budgetbytes.com/2016/07/slow-cooker-coconut-curry-lentils/

I have made Rachel Ray’s Lentil Soup with Kale and Sausage and it is awesome. My family loves it, even the picky eaters.

lentil bolognese! https://www.ihearteating.com/lentil-bolognese-recipe/
really good with Parmesan cheese on top!

Red Lentils (small, almost flat, dried) - I add a small cupped handful to all soup that might be blitzed a bit, as a thickener rather than using potato. You must rinse them well first in cold water otherwise they can leave a scum on the top of the soup. They break down to virtually mush so you shouldn’t notice a muddy gritty taste.

Green lentils - okay so we cheat and buy canned green lentils in water. Mainly because I never plan my meals enough to be bothered soaking the dried ones in advance. I use them the same as minced beef....so predominantly a bolognese or chilli. It all about the additions to the sauce though. I add grated carrot for sweetness, canned tomatoes or passata, fresh garlic, dry herbs, onions, mushrooms, a stock cube and some vegetarian Worcestershire sauce. Let it simmer on a really low heat so the sauce gets gorgeously thick and sweet and the lentils get very soft while just about keeping their shape.

Puy Lentils - supposed to retain their ‘bite’ but I (again) buy the pre-cooked ones for convenience but sauté them in either a little smoked bacon or chorizo before topping with poached cod, baked cherry tomatoes and wilted spinach. If you are veggie, then you could just add some smoked paprika to the lentils when sautéing to give a similar(ish) effect to chorizo.

Lentils soak up basically every flavour you put with them. I like curry powder and ridiculous amounts of salt (I am a salt gorgon).