Soak the lentils in water for 12 hours.
Drain the water. Pour in fresh water and cook until tender.
Drain the water from the finished lentils. Add 1 tablespoon of sunflower oil, season with salt and pepper to taste. Mix well.
Peel the pumpkin and cut it into medium pieces.
The head of garlic is disassembled into teeth.
Put the pumpkin and garlic in a baking dish. Add 2 tablespoons of sunflower oil, salt and pepper. Add the bay leaf. Mix well. Bake in a preheated oven at 200g for 20 minutes.
Cut the mushrooms into quarters.
Add lentils and mushrooms to the pumpkin. Gently stir and bake for another 20 minutes.