Cook lentils according to package directions (see notes, feel free to do ahead)
If sensitive to onions, chop and place in a bowlful of cold, salted water.
Place lentils, celery, apricots, almonds, drained onions, herbs and orange zest in a large bowl. Squeeze with the orange juice.
Mix dressing ingredients into the bowl. If using honey, mix dressing ingredients separately (easier). Toss with salad ingredients.
Taste, adjust salt and add chili flakes if you like. I usually add a little more salt after this sits a while.
This is will keep 4 days in the fridge.
To cook lentils: Use the pasta method. Bring 1 1/2 cup lentils (dry) and 6-8 cups salted water, to a boil, lower heat, simmer uncovered until just tender. Don’t overcook. Little black lentils cook very fast! 12-16 minutes, depending on size. Strain, let cool.
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