Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, 5 to 6 minutes. Roughly chop them and set aside.
Put the lentils in a medium saucepan and cover with cold water. Place over medium-high heat, bring to a boil and cook until they are just barely tender and still quite red, about 2 minutes. Drain and rinse with cold water to halt the cooking process. Shake out all excess water, and then put the lentils into a large bowl.
Pour the oil into a skillet and, when it is hot, add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin, mustard, cardamom and coriander seeds and cook for 1 minute. Add the lime juice, and then pour over the lentils. Then add the carrots, radishes, red peppers, cilantro and mint. Season with salt and pepper and toss well to combine.
Line a serving platter with overlapping lettuce leaves. Mound the lentil salad over them. Sprinkle with toasted almonds and serve.
Recipe courtesy of Bal Arneson