Since we have cut down our meat and dairy consumption, I have been integrating a lot of lentil dishes into the weekly rotation. What can I say - they're tasty, they're cheap, they come in different colours, they're a good protein source, and they can go into almost anything. The only drawback as far as I am concerned is their high carbohydrate content. A favourite of ours for the last few weeks has been Red Lentil Dahl, adapted from Eden Kitchen. A new favourite has just come from Dinner With Julie, requiring almost no adaptation.
The lovely thing about lentils is that they can replace the meat portion of your dish very easily, especially where soups, stews, curries and chilis are concerned. Their flavour is so neutral that they will blend nicely into just about anything you're making, and the texture is similar to that of ground meat if you leave them un-blended. I prefer lentils to just about any soy product because I believe they are healthier (read: non-processed).
If you're looking to go meatless or consume less meat, try replacing meat with lentils. This is especially crucial for those on the A diet. A couple of recipes will be forthcoming to get you started!