In a pot, boil lentils with water, salt and bay leaf. For 1 cup of lentils you can use 3 cups of water. Lower to medium heat, cover and cook for around 30 minutes (check the instructions on the packaging). When done, drain any excess water.

In a pan, cook onions, carrots, garlic, dried tomatoes and dates for several minutes. Add water bit by bit so it doesn't burn (or use olive oil if you want).

Add cooked lentils, canned tomatoes and all the spices. Mix and cook for several more minutes, then turn off the heat.

Separately cook the pasta as instructed on the package.

Grind the almonds. Put them in a non-stick pan and cook on medium heat for several minutes, until they become fragrant. Mix all the time so they don't burn (they can burn very quickly).

Serve the pasta, put some bolognese sauce on top and sprinkle everything with ground almonds.