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| Health and medical information for consumers, quality assured by the Victorian government (Australia). |
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Pumpkin - lentil stuffed
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 Store covered in fridge (under 5°C)
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Egg free
Nut free
Vegetarian
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Good source of: folate
Preparation time: minutes
Cooking time: minutes
Serves: 4
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Ingredients:
1/2 cup brown lentils, (90g)
1 1/2 cups water , (375mL)
1/2 cup brown rice, (100g)
1 1/2 cups vegetable, or chicken stock (375mL)
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, (185 g)
1 slice wholemeal bread, made into crumbs
1 tablespoon Parmesan cheese, grated
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1 teaspoon paprika
Method:
1. Soak lentils in water for 1 hour. Drain, rinse and drain again.
2. Place lentils, rice, chicken stock and bay leaf in saucepan, bring to the boil, cover and simmer for 30 to 35 minutes (water should be absorbed). Remove bay leaf.
3. While lentils are cooking, pierce pumpkins in several places with a sharp skewer and bake in a moderate oven for 25 minutes.
4. Remove from oven, cut lid from top and scoop out seeds.
5. Combine cooked lentils, mushrooms, celery, dill and cottage cheese.
Use this mixture to fill pumpkins.
6. Combine breadcrumbs, cheese and paprika, sprinkle on top of pumpkins.
7. Bake in a moderate oven (180ºC/350ºF) for 25 minutes.
8. Serve with a green salad or steamed green vegetables.
Notes: Soaking lentils helps remove some of the sugars which cause flatulence.
For vegetarians, use vegetable stock rather than chicken stock.
Contributed by:
(Logo links to further information)
Source: The Good Gut Cookbook
This recipe was originally published as: Lentil-stuffed pumpkin
Recipe publication date: 06/25/2003
Last reviewed: 23/05/2007
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