Ingredients for 4 servings:
1. 1/2 cup whole almond
2. 1 cup dried red lentils
3. 2 tablespoons grapeseed oil
4. 2 teaspoons fresh ginger, minced
5. 2 garlic cloves, minced
6. 2 teaspoons garam masala
7. 1/2 teaspoon cumin seed
8. 1/2 teaspoon black mustard seeds
9. 1/4 teaspoon cardamom seed
10. 1 pinch coriander seed
11. 1 lime, juice of
12. 1 cup carrot, grated
13. 1 cup radish, grated
14. 1/2 cup red bell pepper, finely chopped
15. 1/4 cup fresh cilantro, chopped
16. 2 tablespoons of fresh mint, chopped
17. 1 pinch salt and pepper
18. 8 boston lettuce leaves

Directions:
1. Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, 5-6 minutes. Roughly chop them and set aside.
2. Put the lentils in a medium saucepan and cover with cold water. Place over medium-high heat and bring to a boil. 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.
3. Pour the oil in a skillet and when 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 pour over the lentils. Add the carrots, radish, red peppers, cilantro and mint. Season with salt and pepper and toss well to combine.
4. Line a serving platter with overlapping lettuce leaves. Mount the lentil salad over them. Sprinkle with toasted almonds and serve.

Enjoy your meal!