Lentil Hummus with Lemon and Ginger

• 240 g red lentils
• 10 g fresh ginger, peeled & finely grated
• 200 ml chicken stock
• 1 lemon juice
• 1 pinch ground cumin
• 70 g sun-dried tomatoes in oil, drained & diced
• 2 tablespoons olive oil
• A few sprigs of coriander leaves, chopped
• Salt and pepper

Place the lentils and ginger in a heatproof dish and cover with cling fi lm (microwaveable type).

Steam for 15 minutes with the main course and the dessert.

Once cooked, use a food processor to blend the lentils and ginger with the chicken stock and lemon juice. Season. Add the cumin, olive oil, chopped coriander leaves and diced sun-dried tomatoes. Serve immediately in ramekins or cups.