Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion, carrot, and celery, season with salt and pepper, and sauté for 4 to 5 minutes until the vegetables are just barely tender. Turn the mixture into a large bowl, and add the lentils.
While the vegetables are cooking, in a small bowl or a container with a lid, combine the remaining olive oil, vinegar, honey or other sweetener, lemon juice and zest, and salt and pepper. Stir or shake well. Pour the dressing over the lentil mixture and toss to combine. Cool to room temperature.
Peel and dice the avocados. Add the avocado, parsley, and scallions to the salad and toss gently to combine. Serve at room temperature.
Notes
You can make this salad with any kind of green or brown lentil. But hear me out: spend the extra change (not a lot — we’re talking about beans, after all) and the extra few minutes to grab the good lentils, Italian or French, if this is at all a possibility in the reality of your legume world.