Rinse and pick through the lentils. Bring the lentils up to a boil with at least three times the amount of water. Depending on the size of the lentil (tiny red are faster than the larger brown variety) boil for 15-45 minutes. When the lentil is tender to the bite it is done. Try not to over cook since this is essentially a salad and you don’t want it to be mushy.

Roughly chop the whole almonds into bits and pieces. Spread on a baking sheet and toast at 375 for about 5-10 minutes. Watch them carefully and stir periodically. They can go from raw to burnt very quickly.

Next, wash the strawberries and chop into small pieces. Mince the celery or any other veggies such as carrots or baby greens.

Whisk together the vinegar and honey. Slowly whisk in the olive oil in a steady stream to emulsify. Add the lentils to the dressing as soon as possible to marinate slightly. Season with salt and pepper to taste.

Gently toss the lentils with the minced toasted almonds, strawberries, celery and green onions.

Serve warm or cooled as a salad.