chop fennel bulb finely, also slice red onion finely, combine with salad leaves, orange segments and almonds

Mix all dressing ingredients together and mix well ad to salad and mix again

Spray a 7- inch nonstick skillet with nonstick cooking spray. Heat over medium heat until hot but not smoking. Add spinach, mushroom , green onion, and tomato. Cook until the spinach is wilted and the vegetables are heated through, 1 to 2 minutes. Transfer to small bowl and keep warm.
Wipe the skillet clean with paper towel and spray again with nonstick cooking spray. Heat over medium heat till hot. Add the egg whites and season with salt and pepper. Use a rubber spatula to lift up the cooked egg whites from edges go pan and let the uncooked white flow beneath, until the omelet is still moist and just set on top. 1 1//2 to 2 minutes. Spread the vegetables down the center, the use the spatula to fold the omelet in half. Serve on a warm plate

In a stock pot add washed and rinsed lentils. Add water and turn on high. Add onion, garlic, ginger, cumin and tomato. Bring to boiling and turn down to simmer. Add Tumeric and salt.
Meanwhile, place in a small bowl 1/2 onion, garlic, mustard seed and cumin seed.

Boil water as directed on rice package. Add ingredients with rice. Cook covered for about 30 minutes on low heat (until ingredients are tender), season to taste.