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.
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.
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.
Line a serving platter with overlapping lettuce leaves. Mount the lentil salad over them. Sprinkle with toasted almonds and serve.