Rinse the red lentils and cook them with 300 ml of water. After 10 minutes, add the couscous. If more water is needed to cover the lentils and the couscous, add more water.
In another pan, saute the red onion and the ginger, as well as the thinly chopped bell pepper and tomato for about 5-7 minutes. After the lentil-couscous mixture has cooked for five more minutes, add the ingredients of the pan to the mixture.
Add the tomato puree and more water, if needed, and cook for 2 more minutes. Finally, add the herbs and spices according to taste.

100 gram red lentils
50 gram couscous
1 can tomato puree
1 red onion
1 red bell pepper
1 fresh tomato
Ginger, to taste
Paprika powder, to taste
Mediterranean herb mixture, to taste
Salt and pepper, to taste