Trim the leaves off the carrots, setting a handful aside. Peel the carrots and leave them whole. Place them in a deep, wide pan that has room for the carrots to lie flat. Add half the butter, 1 tbsp honey the bay leaf and 150ml cold water. Cover and cook on a medium-low heat for 20 mins till the water has been absorbed and the carrots are tender. Turn off the heat and remove the lid if they cook before the pork is finished.
Whisk together the remaining honey and 1 tbsp Dijon mustard with 1 tbsp cold water. Set aside.
Pull the sage leaves from the stalks. Peel the apples. Quarter them and slice out the core. Finely chop the reserved carrot tops. Finely shred the spinach leaves. Drain and rinse the lentils.
Heat a large frying pan. Rub the pork chops with 2 tsp oil each. Season and place in the pan. Cook for 3 mins on each side to brown them. Add in the remaining butter. Allow to bubble up. Throw in the sage leaves and turn the heat right down.
Nestle the apples next to the pork. Cook for a further 10 mins, turning the chops and apples now and then. The pork should be cooked through, with no trace of pink, and the apples caramelised. Remove the pork, apples and sage from the pan. Place on a plate and cover with foil to rest.
Pour the honey and mustard mix into the pan. Bubble up for 1 min. Pour into a jug or over the pork.
Add the lentils, carrot tops and spinach to the frying pan you cooked the pork in. Crumble in half the stock cube with 100ml boiling water. Cook and stir for 5 mins to warm the lentils through and wilt the spinach. Add a splash or two of water if you need to. Season generously.
Spoon the lentils onto two plates. Top with the carrots and a pork chop each. Scatter over the apples and sage leaves. Drizzle over the honey mustard glaze.