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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.