fine sea salt and plently freshly ground black pepper
Cook the noodles according to the packet's instructions. Cook the lentils as well. Check the cooking time on the lentils packet, in some cases, they need about the same time as the noodles. If that is the case, you could cook the noodles and the lentils together, in one pot. Drain well.
Grate the ginger and the garlic. Chop the bell pepper and the zucchini into small cubes.
Heat the coconut oil in a pan and cook the ginger, garlic, pepper, and zucchini. Add the turmeric and nutmeg (or turmeric paste) and stir well for 1 minute. Add coconut milk and ¼ cup water and bring to a boil. Let cook for 2 minutes.
Peel and chop the mango and set aside.
Stir mango chutney, mango cubes, cooked noodles, and lentils into the sauce. Adjust the taste with salt and pepper and some lime juice.
Serve immediately or let get cold and serve the dish as a noodle salad.