Soak lentils overnight. You can also boil them for 45 minutes if you don't have time to wait. Roast almonds and let cool.
Cook spaghetti according to the package directions. Drain lentils in a sieve.
Peel and grate carrots coarsely. Dice onions and garlic. Wash tomato and cut into cubes.
Heat the olive oil in a large skillet. Add onions and garlic and sauté about 2 minutes.
Add lentils and cook for 3 minutes longer. Mix in the wine, tomatoes, carrots, thyme, rosemary and vegetable stock. Bring to boil, lower the heat and simmer for 10-15 minutes.
Season the sauce with salt, pepper and curry. Stir in roasted almonds.
Serve with pasta or mashed potatoes.