Lentilstuffedpumpkinrecipemain
31 Mar 2010

Recipe: Lentil-stuffed pumpkin

1 mins to read


Ingredients

  • 1/2 cup brown lentils (soaked for one hour, drained, rinsed, then drained again)
  • 1 1/2 cups water
  • 1/2 cup brown rice
  • 1 1/2 cups vegetable, or chicken stock
  • 1 bay leaf
  • 4 baby nugget pumpkins
  • 120 g sliced mushrooms
  • 1 stalk celery, chopped finely
  • 2 tablespoons snipped dill
  • 3/4 cup cottage cheese
  • 1 slice wholemeal bread, crumbed
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon paprika

Method

Place the lentils, rice, chicken stock and bay leaf together in a saucepan, bring to the boil, then cover and simmer for 30 to 35 minutes (water should be absorbed).

Remove bay leaf. While the lentils are cooking, pierce pumpkins in several places with a sharp skewer and bake in a moderate oven for 25 minutes.

Remove from oven, cut lid from top and scoop out seeds.

Combine the cooked lentils with mushrooms, celery, dill and cottage cheese. Use this mixture to fill pumpkins.

Combine the breadcrumbs, cheese and paprika, sprinkle on top of pumpkins.

Bake in a moderate oven (180ºC/350ºF) for 25 minutes.

Serve with a green salad or steamed green vegetables.



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