goodness

Spring has found us hoorayyy,,,yesterday was such a beautiful, sunny, the birds chirping, ducks were quacking..we have a small lake a few feet away from our home so we do have ducks and in each May two swans appear and stay for a couple of weeks before they move on.I had many errands to do yesterday so I was out most of the day. When I finally returned home, I didn’t have much time to cook, so I made this delicious Lentil Salad with a variety of peppers, dill , (love that dill) scallions, and fresh cherry tomatoes. Not only was this a delicious salad to eat, but it was also so delightful to look at because it’s so colorful. 🙂

Adapted from the NY Times

#losingweight.#post 6.

Born and raised in India, I was used to eating hot Dahl soups despite the warm weather for the better part of the year. I haven't been to a household in India where Dahl isn't cooked at least once a day.Living in France made me discover a brand new way of cooking lentils. I was sceptical about it for a long time, but it made it's way to my heart.The sun in Europe inspired me to create my own salad but with at least one warm ingredient: the crunchy baked potato! And I call it My Favorite Spring Salad.

Antonios Chionis family recipe

Waldorf inspired, with all my favorite tastes of fall. I came up with this combo on my own, then did some research, and found many versions of sprouted salads. I thought I was being sooooo clever. End result, original idea or not, it's a fabulous tasting and looking salad, filled with powerhouse, good for you foods, and easily adapted for vegan or special dietary needs. Allow a few extra days to sprout your lentils. Enjoy!

Lentil, spinach and herb salad!

I created this salad 🥗 after I tried it many times ⏲️

I see to it that this salad is present in our table.. the taste of pomegranate syrup gives a twist in this recipe... can add more veggies of desire..