4-5small pumpkinsHokkaido, Patisson or Sweet Dumpling
Wash the pumpkins well, cut off the lid and remove the seeds with a spoon. Bake the empty pumpkins at 200°C for about 15 min.
Heat the olive oil in a large pan and add onion, garlic, rosemary, carrots and celery and sauté for 5 minutes.
Add bay leaf.
Add the tomato paste to the roast and deglaze with hot water. Add the lentils and cook over medium heat for 30 to 40 minutes. If necessary, add more water or vegetable stock. Add the salt to the first end. This makes the lenses faster softer. Season with salt and pepper.
Pour the finished lentil bolognese into the pumpkins and sprinkle with cheese. Close with the pumpkin lids and bake for another 30 - 35 min or until the pumpkins are soft.
The baking time can vary depending on the pumpkin variety. To test whether the pumpkin is ready, peck with a knife into the pulp.Serve the pumpkins and spinkle with chopped parsley.
Eat lentil bolognese leaftover with pasta.
Tip: Hokkaido pumpkins have a softer shell that you can consume too. Spoon out other pumpkins best.