Boil the lentils with twice the volume of water and a little salt, then reduce the heat sharply or even turn it off completely.
They will be cooked and very soft after about 15 minutes. Finely dice the bell bell pepper, onion and garlic. Mix with the cooled lentils (they should be quite dry, so they should have absorbed all the water) and season with salt, pepper, lemon juice, nutmeg, chili and curry paste to taste and mix with a little oil. Tastes very good on bread and can be stored in the refrigerator for about 3 days.