Ingredients :

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# 1 stalk Celery, chopped finely
# 1 1/2 cups Water
# 1 tsp Paprika
# 1 Tbsp Grated Parmensan Cheese
# 2 Tbsp Dill
# 100g Mushroom (Cups/Buttons), sliced
# 1 1/2 cups Chicken Stock
# 1 Bay Leaf
# 1 slice Wholemeal Bread, crumbled
# 3/4 cup Cottage Cheese
# 1/2 cup Rice (Brown)
# 1/2 cup Lentils (Brown)
# 4 Pumpkins (Baby Nugget)

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Method :

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If desired - soak lentils in 1 1/2 cups of water for 1 hour. Drain, rinse and drain again. Place lentils, rice, chicken stock and bay leaf in saucepan, bring to the boil, cover and simmer for 30-35 minutes (water should be absorbed). Remove bay leaf. While 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 cooked lentils, mushrooms, celery, dill and cottage cheese. Use this mixture to fill pumpkins. Combine breadcrumbs, cheese and paprika, sprinkle on top of pumpkins. Bake in a moderate oven for 25 minutes. Serve with a green salad or steamed green vegetables.