Dhal with rice.
Dhal with bread.
Various soups - chickpeas, beans, vegetables, pumpkin, dumplings, etc. etc. etc.
Make lentil fritters or burgers.
Salad with bulgur or wild rice mixed with lentils.
You could. There's lentil bolognese, too.
My thing is that I pretty much only use red lentils for soup or daal or croquettes because red lentils don't hold shape. Salads or something like bolognese I want green (du Puy), Pardina, or black (beluga) lentils because they have a good texture. If the lentils are split, even more reason to use for daal or soup, or some form of dip.