Moroccan style lentils with couscous and potatos with gravy

Toddler friendly version revised by AI. Parsley and Cayenne Pepper have been removed.

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Step 1

Cook the Lentils In a pot or pressure cooker, combine 1 cup lentils, 750ml water and vegetable stock powder. Pressure cook for 8 minutes (or simmer for 20 minutes until soft). Set aside.

Step 2

Prepare the Vegetables Heat 1 tbsp olive oil in a pan over medium heat. Add 1 chopped onion and 2 minced garlic cloves, sauté until fragrant. Stir in 1 finely diced carrot, cooking for 3 minutes until slightly softened.

Step 3

Build the Flavor Add 1 tbsp tomato paste, stirring for a minute. Mix in 1 tsp paprika, ½ tsp cumin, ½ tsp cinnamon, ⅛ tsp black pepper, ⅛ tsp nutmeg, ⅛ tsp cardamom, and a pinch of coriander seeds. Stir in ½ cup finely chopped spinach or kale, allowing it to wilt.

Step 4

Combine & Finish the Lentils Add the cooked lentils to the pan. Pour in 2 tbsp coconut milk, stir, and let it simmer for 5 minutes. If desired, add a splash of fresh orange juice for brightness.

Step 5

Prepare the Couscous Place ½ cup whole wheat couscous in a bowl. Pour 1 cup boiling water over it, cover, and let it sit for 5 minutes. Fluff with a fork and mix in 1 tsp ground flaxseeds or chia seeds for extra nutrition.

Step 6

Serve & Garnish Serve the lentils over couscous. For toddlers, mash some lentils and mix with couscous for easier eating. Garnish with mashed avocado or a spoonful of yogurt if desired.