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
, 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.