Kids like the spicy flavor of lentils, which are high in nutrition and fiber, easy to prepare, come in various colors, and fill kids up with lots of energy. Prehistoric kids were eating lentils with barley and wheat in the Middle East. Kids can make this casserole in three layers. Bring to boil 2 ½ cups of water, ½ cup of organic green lentils, and an organic vegetable bouillon cube and simmer 35 minutes. Pour the first layer on the bottom of a casserole dish. Using all organic produce, steam 2 chopped carrots, ¼ cup broccoli flowers, ¼ cup cauliflower, 1/8 cup chopped red bell pepper, 4 sliced baby Bella mushrooms, 1/8 cup minced red onion, 2 minced garlic cloves, and 1 deseeded minced red chili. Pour the veggies in a small bowl and mix with 1 tbsp vegan butter, sea salt, and finely cut sprigs of fresh rosemary, thyme, and parsley. Pour the veggies on top of the layer of lentils in the casserole dish. Steam 3 medium chopped organic red potatoes. Preheat oven to 350 degrees. In a bowl, add the potatoes, ½ cup almond milk, 2 tbsp vegan butter, ¼ tsp sea salt, ¼ tsp curry powder and mash until smooth and creamy. Scoop the potato mixture on top of the layer of veggies and smooth over the casserole. Bake 25 minutes for a hearty nutritious family meal.