Wash the lentils and cook them for 30 minutes in 1 liter of water. Then drain the water.
Peel the tomatoes and dice them. Heat up the olive oil over low heat in a frying pan. Steam the garlic and spring onions for a few minutes until soft. Then add the tomatoes and lentils. Season with salt, pepper and curry powder.
Cook the spaghetti in a large pot of boiling salted water until al dente and serve them with the lentils and tomato mixture.