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Ingredients: (serves 4)
•    1 tablespoon of oil (coconut works well)
•    1 teaspoon cumin seeds
•    1 teaspoon black mustard seeds
•    1 onion, finely chopped
•    1 red chili, finely chopped (or 1 teaspoon dried chili flakes)
•    2 inch piece of fresh ginger, peeled and grated
•    3 cloves garlic, peeled and crushed
•    1 small bunch coriander, stalks and leaves
•    1 teaspoon turmeric
•    1/2 teaspoon ground coriander
•    1/2 teaspoon garam masala
•    1 teaspoon salt
•    200 grams red lentils, rinsed well
•    1 cup carrot tops, chopped well
•    2 carrots, grated
•    1 400 gram tin of chopped tomatoes
•    500 millilitres of vegetable stock 
•    juice of 1/2 lemon

Method:
1.    Heat the oil on a medium heat. Add the cumin and mustard seeds and allow to cook for a few minutes until they start to crackle and change colour.
2.    Add the onion, garlic, chili, ginger and coriander stalks, along with the dried spices and salt. Sauté for 5 to 10 minutes.
3.    Add the tinned tomatoes and continue to cook over medium-high heat until they start to break down, for about 10 minutes.
4.    Next add the lentils, carrot tops, and water. Bring to the boil and then simmer for 15-20 minutes until the lentils are cooked.
5.    Add the grated carrots and allow to cook for a further 5 minutes.
6.    Finally, before serving, stir through the lemon juice and chopped coriander leaves and enjoy!This recipe was provided by 
 

Recipe provided by Hannah Walker of for #FoodSavvy Norfolk & Suffolk