• 1/2 cup chopped red onion
• 4 cups cooked lentils (try to use whole black lentils, brown lentils, green lentils- split lentils can easily overcook and turn to mush)
• 2 cups celery, chopped
• 1 cup dried apricots, chopped
• 1/4 cup almonds, chopped or slivered, toasted
• 1 cup cilantro or flat-leaf parsley (or use part mint, or a blend of all three, chopped
• zest and juice of one orange

Moroccan Dressing:

• 2 tablespoons honey or maple syrup
• 1/4 cup olive oil
• 1/4 cup red wine vinegar, or sub sherry vinegar, or apple cider vinegar
• 2 garlic cloves, finely minced (use a garlic press)
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• pinch or two chili flakes (optional, but good)