coconut red curry sauce (not so good, but I used water instead of broth. It also was WAY too much liquid – I drained off 2 cups to cook some rice, and still had quite liquid-y lentils left) : http://www.thekitchn.com/recipe-wild-rice-bowl-with-red-lentil-curry-and-spinach-223095
a cinnamon- and allspice-flavored mixture of lentils, kale & sweet potatoes, that’s meant to be baked inside a bread pocket: (really good; I think that adding raisins into the finished dish is delicious; I also needed to add extra salt. And perhaps my spices are old, but I think that while the aroma was delicious, the taste of the spices wasn’t strong enough). http://www.thekitchn.com/recipe-spiced-lentil-sweet-potato-and-kale-whole-wheat-pockets-181100
saute 3 peppers & 1 onion, stir into lentils with toasted walnuts, parsley & parmesan. Also lemon zest, which I don’t have. It calls for a dressing made with pomegranate molasses, which I don’t have: http://www.thekitchn.com/lentil-salad-153889
sweet/tangy dressing, with bacon, rosemary & sage: (really super good, no changes) http://www.thekitchn.com/recipe-warm-french-lentil-salad-bacon-herbs-recipes-from-the-kitchn-31027
lentil & mushroom casserole with steel cut oats to make it creamier, topped with mashed potatoes (sweet or white): http://www.thekitchn.com/recipe-lentil-and-mushroom-sweet-potato-shepherds-pie-182683