Celery Salad with Lentils, Dates and Almonds

Name: Celery Salad with Lentils, Dates and Almonds
Prep time: 25 min
Total time: 25 min
Ingredients: 1 ½ cups cooked, cold lentils ( ¾ cup dry); 6-8 celery stalks, thinly sliced at a diagonal, save the leaves ( 4 cups sliced); 8 Medjool dates, finely chopped; 3 green onions, sliced at a diagonal; ½ cup toasted slivered ( or macrona) almonds; ¼ cup shaved pecorino (or parmesan) cheese ( optional, but tasty); ¼ cup olive oil; 3 tablespoons lemon juice; 2-3 teaspoons honey or maple; 1 teaspoon cumin seeds, toasted, crushed (or use ground cumin); salt and pepper to taste; aleppo chili flakes, to taste (or regular chili flakes)

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Prep Time: 25 minutes

Total: 25 minutes

Servings: 4

Author : Sylvia Fountaine

celery salad lentil salad

Celery Salad with Lentils, Dates and Almonds

Instructions

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Step 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.

Step 2

Place salad ingredients in a serving bowl. Add dressing ingredients, tossing gently and well to combine.

Step 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.

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