Ingredients:
1 octopus (about 1 kilo)
½ cup of vinegar
300 g. large brown lentils
2 medium onions
80 g. long grained rice
½ cup finely chopped fresh spring onion
800 g. finely chopped ripe tomatoes without skin and seeds
1 red and 1 green pepper in pieces
1 cup of olive oil
Parsley
Salt, black pepper
Instructions:
Put the octopus and the vinegar in a pan. Pour as much water as needed so as the octopus is fully covered and let it boil for an hour. Put the lentils and the onions in another pan. Add 3 cups of water and boil for 30 minutes. Drain the octopus and let it cool. Remove its slimy skin and cut in pieces. Pour the lentils with their broth into an ovenproof utensil. Spread the pieces of octopus over the lentils. Add the rice, the fresh spring onion, the tomato, the peppers, salt and black pepper. Pour the oil and mix gently. Bake to 180 degrees for 40 minutes or until the rice swells and remains only the oil.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
