Celery Salad with Lentils, Dates and Almonds

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 almonds
¼ cup shaved pecorino (or parmesan) cheese ( optional, but tasty)

Dressing:
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)

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.

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

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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