Dal makes a wonderful nourishing and comforting dish and is easy to customise based on what you have and what’s in season. For example, if you’ve got some leftover spinach or kale, stir that through towards the end of cooking in addition or instead of the carrot tops.


  • 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
  • ½ teaspoon ground coriander
  • ½ 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 (see our recipe for zero waste veg stock)
  • Juice of 1/2 lemon 


  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 NHS dietitian and Made In Hackney cooking teacher - Hannah Walker.

Hungry for more

Try eco-chef Tom Hunt's carrot top salad