Recipe(tried): Monastery Style Lentils/Mejaddrah

Don't know if you are still looking for lentil recipes, but here are two that my husband and I enjoy, and that have passed the "guest test"!

Lentils, Monastery Style
(from Diet for a Small Planet)

1/4 cup olive oil
2 large onions, chopped
1 carrot, chopped
1/2 teaspoon each thyme and marjoram
3 cups Seasoned Stock (we use vegetable broth)
1 cups lentils, rinsed
salt to taste
1/4 cup chopped fresh parsley
1 1-pound can tomatoes
1/4 cup dry sherry
2/3 cup grated Swiss cheese
Heat oil in a large pot and saute onions and carrot for 3 to 5 minutes. Add herbs and saute 1 minute. Add stock, lentils, salt, parsley, and tomatoes and cook, covered,until lentils are tender, about 45 minutes. Add sherry. To serve, put 2 tablespoons cheese in each bowl and fill with soup. Serves 4-6.

Mejaddrah
(from a cookbook of Lebanese recipes)
2 cups lentils, rinsed
3/4 cup uncooked rice
2 medium onions, chopped
1/2 cup olive oil
1 tablespoon salt
1/4 teaspoon cumin
1/2 teaspoon allspice

Boil the lentils until tender. Mash and strain them into a separate pot. Add the rice, salt, and spices, and mix well. In a pan, saute the chopped onions in oil until golden. Add them with the frying oil to the lentils and rice. Bring the mixture to a boil with enough water to cover and simmer over low heat for about 10 minutes, until the rice is cooked, stirring regularly to prevent sticking. (Cooking time will depend on type of rice used -- wholegrain rice takes longer.) Serve lukewarm or cold.