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In a saucepan over medium heat, put olive oil.

Add onion, garlic and sauté for about 2 minutes.

Add salt to taste (start with 1 teaspoon), pepper, ginger, cumin, paprika, red pepper flakes (optional) and tomato paste.

Add 1 tablespoon chopped parsley, 1 tablespoon chopped cilantro and carrots.

Add the grated tomato and the brown lentils.

Let cook for 5 minutes.

Pour Boiled water to cover the vegetables.

Bring to a boil then reduce the heat.

Simmer for about 30 minutes or until lentils are cooked.(it depends of the quality of your lentils).

Stir from time to time so that lentils will not stick to the bottom of the saucepan.

Add boiled water as needed and let cook for 2 minutes.

Adjust the seasoning and add salt (and pepper if you like) then let boil for 2 more minutes.

Add the remaining chopped parsley and cilantro.

Enjoy.

First, crumble the chocolate velvet cake until you get fine crumbs.

Add peanut butter to the cake crumbs, one tablespoon at the time. Make sure to mix with hands.

Once the mixture gets together, form small balls by hands or use an ice cream scoop.

Dip the end of a cake pop stick in melted almond bark (or candy melt or chocolate), then push the stick into the cake ball, halfway through.

Clean the excess almond bark with your finger.

Let chill in the refrigerator for at least 15 minutes.

Dip the cake balls in melted almond bark(or melted chocolate or candy melt). Make sure to let the excess drip off.

Add the sprinkles of your choice.

Place the cake pops on a  styrofoam block or pops decorating stand.

Let set.

Dust the cake pops with edible luster dust to give them a little sparkle (if you like).

Enjoy.