Before you start, preheat oven to 220°C (or 200°C fan bake).
Unroll pastry onto a flat surface. Score a 1cm border around the outside of the pastry and prick inside the border with a fork. Place on a lined oven tray and cook for about 12 minutes, until puffed and golden.
Prep onion and set half aside for salad. Prep carrot and courgette, dicing the centre of the courgette. Prep lentils.
Heat oil in a large pan on medium heat. Cook onion and carrot for 3 minutes, until starting to soften. Add herbs and spices and cook for 1 minute, until fragrant. Add tomato passata, stock and lentils and simmer for about 8 minutes, until thickened. Season to taste with salt and pepper.
Prep capsicum and add to a medium bowl with second measure of onion and spinach. Toss with oil and vinegar and season to taste with salt and pepper.
Finish tart. Press down the centre of the pastry so it is flat. Spoon 2/3 of the lentil mixture onto the pastry, the rest will be leftover to eat on the side or for "mince" on toast! Top pie with courgette, then crumble over feta and sprinkle with almonds. Return to oven for about 5-8 minutes, until almonds are toasted.
Serve slices of tart with salad.