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Lentils with Octopus and Rice

1 octopus (about 1 kilo)
250 g. large brown lentils
100 g. long grained rice
½ cup of vinegar
2 medium onions in slices
½ cup of chopped spring onion
500 g. ripe tomatoes without skin and seeds
1 red and 1 yellow pepper, cut in small pieces
1 cup of oil
Salt, pepper

Put the octopus and the vinegar in a pan. Add enough water so the octopus will be covered and let it boil for one hour. In another pan put the lentils and the onions. Pour 3 cups of water and boil for 30 minutes. Drain the octopus and put it aside to cool. Remove its slimy skin and cut in pieces. Toss the boiled lentils with their broth into an ovenproof utensil. Spread the pieces of the octopus over the lentils. Add the rice, the spring onion, the tomato, the peppers, salt and the black pepper. Sprinkle with the oil and mix gently. Bake it at 180 degrees for about 40 minutes or until the rice swells and the food stays with its oil only.

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