Celery Salad with Lentils, Dates and Almonds

Ingredients

  • 1‌1⁄2 cups cooked, cold lentils (3⁄4 cups dry)
  • 6-8 celery stalks, thinly sliced diagonal, save the leaves (4 cups)
  • 8 dates, finely chopped
  • 3 green onions, sliced diagonal
  • 1⁄2 cup toasted slivered almonds
  • 1⁄4 cup shaved parmesan cheese
For the Dressing
  • 1⁄4 cup olive oil
  • 3 Tbs lemon juice
  • 2-3 tsp honey
  • 1 tsp cumin seeds, toasted and crushed
  • Salt & pepper, to taste
  • Chili flakes, to taste

Directions

  1. To cook lentils, place 3⁄4 cup dry lentils in a medium pot filled with 3 cups of salted water. Bring to a boil, cover, simmer on low until tender, 20-25 minutes. (Small lentils will cook faster, check after 15 minutes). Drain, cool.
  2. Place salad ingredients in a serving bowl. Add dressing ingredients, tossing gently and well to combine.
  3. Taste. Adjust salt, sweetness and spice level to your liking. Give the salad a little time for flavors to meld (10-15 minutes) and re-taste, adjusting.