Cover lentils with water, bring to a boil, cover, simmer over low heat about 1- 1.5 hours until tender. Drain liquid, reserving half cup. Heat quarter c water in large pot, add onion, garlic and celery. Cook over medium-low heat until tender, about 15 minutes. Add tomatoes, drained lentils, half c lentil water, cooked rice and dill weed. Mix well. Using a 3 litre casserole, sprinkle a few breadcrumbs over the bottom. Pour lentil-rice mixture into the casserole. Sprinkle the rest of the crumbs over the top. Bake at 180ºC for 45 minutes. HELPFUL HINT: This may be made ahead of time and cooked when cold. Add 15 minutes to oven cooking time. FROM The Mcdougall Plan