Lentils with Squid and Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg squid (s), ready to cook
- 500 g lentils
- 2 cloves garlic)
- some oregano, fresh
- 2 bay leaves
- 6 tablespoon balsamic vinegar
- 0.5 ½ cup olive oil
- 2 onion (s), sliced
- 1 red pepper (s), cut into cubes
- 1 green pepper (s), cut into cubes
- 1 tomato (s), cut into cubes
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Cook the lentils in plenty of water for about 30-35 minutes, only half-ready. When the time has elapsed, drain the lentils well. Put the lentils in a Roman pot / clay pot. It is advisable to use a small Roman pot / clay pot. Place the garlic cloves and bay leaves between the lentils. Spread the squid on top (whole or in small pieces, depending on your preference).
- Put the onions, peppers and tomatoes in a separate bowl. Season to taste with salt and pepper. Add the oregano, balsamic vinegar and olive oil. Mix well and pour the whole thing over the squid and lentils.
- Close the pot tightly, put it in the cold oven and cook at 180 ° C on top / bottom heat for about 1 hour on the second rack from the bottom.
- This dish can be served warm as a main course or cold as a kind of salad.
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