Boil the lentils with the carrots for 30 minutes, or until the lentils are tender. Drain carefully. Stir in the spices and seasoning. Purée the lentil mixture, pour into a mixing bowl and add the nuts and beaten egg. Stir well and refrigerate for 30 minutes. Roll the mixture into about 10 sausage shapes, dip them in the egg white, breadcrumbs and sesame seeds, then fry until crisp and brown.