Lentil Salad

1 ½ cups green lentils

1 tablespoon olive oil

2 onions, diced

1 pound mushrooms, diced

3 stalks celery, diced

¼ cup olive oil

¼ cup soy sauce

2 tablespoons honey

1 tablespoon lemon juice, or to taste

2 cloves garlic, crushed

1 cup chopped almonds

Bring a pot of lightly salted water to a boil; add lentils. Reduce heat and simmer until lentils are tender, 20 to 25 minutes. Drain.

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onions until slightly browned, 10 to 15 minutes. Add mushrooms and celery; cook until mushrooms have softened, about 7 minutes.

Whisk 1/4 cup olive oil, soy sauce, honey, lemon juice, and garlic together in a bowl.

Stir almonds into onion mixture; mix well. Carefully fold in lentils and dressing; stir to coat. Serve warm or cold.