Summary

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

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Instructions

1. 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).
2. 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.
3. 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.
4. This dish can be served warm as a main course or cold as a kind of salad.