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Lentils with Octopus and Vegetables

Lentils with Octopus and Vegetables

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1 kg cleaned Octopus from one of the Blue Island Fish Markets
500 g large lentils
2 cloves garlic, sliced
1 sprig fresh oregano
2 bay leaves
6 tablespoons balsamic vinegar
1/2 cup olive oil
2 onions, diced
1 red pepper, diced
1 green pepper, diced
1 tomato, diced
1 pack chopped tomatoes
Freshly ground pepper

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Lentils with Octopus and Vegetables

  • Main Course
Cooking Methods:
  • Portions: 4
  • Μέτρια




Ask at one of the Blue Island Fish Markets for the octopus to be cleaned and cut into thick pieces.

First boil the lentils in plenty of water for about 30-35 minutes, until they are half-cooked. Drain well.

Pour the half-boiled lentils into a pot in a layer. It is better to use a small earthen pot because the food will cook better. Add the lentils in between the garlic, laurel leaves, and oregano and spread the octopus on top of them.

Place the onions, peppers, tomatoes and tomato in a bowl. Season with salt and pepper, then add the balsamic vinegar and olive oil. Stir well and put them in the pot.

Cover the pot and bake the food at 180°C in the oven, on the second-to-last shelf, for about 1 hour. Towards the end of the baking time, check the amount of liquid in the food.

Served hot as a main meal or cold as a salad.

Bon appétit!



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