Black Lentil Recipe with Octopus

Octopus black lentil dhal

Name: Octopus black lentil dhal
Total time: 4 h 30 min
Yield: Serves 6
Ingredients: 1 (roughly 1.5kg) octopus (see notes below); 200ml white wine; 3 cloves garlic smashed; 8 black peppercorns; 3 bay leaves; 2 tbsp vegetable oil; 1 of each red and green chilli sliced, to serve; to serve extra-virgin olive oil; 250g black lentils (urid beans) (see notes below); (about 1.25 litres, reserved from cooking the octopus) hot octopus stock; 125ml black vinegar (see notes below); 2 tbsp soy sauce; 2 tbsp chipotle paste

Neil Rankin

Published: January 19, 2018 at 7:26 PM

Save recipe

Serves 6

A little effort

Total time: 4 hrs and 30 mins

+ overnight soaking

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Want an impressive side to go with your curry? Cook this low calorie octopus black lentil dhal from Neil Rankin's restaurant, Temper City. It may take a bit of time but it's definitely worth the effort

Low calorie

Skip to ingredients

Alternatives

Complete the dish

Try this octopus black lentil dhal then check out our coconut dhal with crispy paneer, tarka dhal, lentil curry and sweet potato and lentil curry. For more inspiration, see our collection of dhal recipes.

Ingredients

Nutrition

1 (roughly 1.5kg) octopus

(see notes below)
200ml white wine
3 cloves garlic

smashed
8 black peppercorns
3 bay leaves
2 tbsp vegetable oil
1 of each red and green chilli

sliced, to serve
to serve extra-virgin olive oil

DHAL

250g black lentils (urid beans)

(see notes below)
(about 1.25 litres, reserved from cooking the octopus) hot octopus stock

DRESSNG

125ml black vinegar

(see notes below)
2 tbsp soy sauce
2 tbsp chipotle paste

Nutrition: per serving

kcal304

low
fat7.8g
saturates1.6g
carbs10.3g
sugars5.8g
fibre1.7g
protein41.9g
salt1g

Method

step 1

The day before making the dish, put the black lentils in a bowl, cover with cold water and chill overnight.
step 2

The next day, put the octopus into a very large pan with the white wine, garlic, peppercorns, bay leaves and 3 litres of cold water. Bring to the boil, reduce to a simmer, cover and cook gently for 60-90 minutes or until the octopus is very tender. Strain and reserve the liquid. Remove and discard the head and beak, and cut the tentacles in half. Once cool, cover and chill.
step 3

Heat the oven to 140C/fan 120C/gas 1. Drain the lentils and put in a large casserole with the hot octopus stock and season. Put on a lid and cook in the oven for 3 hours.
step 4

Mix together the dressing ingredients. Heat the vegetable oil in a frying pan and add the octopus pieces. Fry for 5-10 minutes or until golden on all sides, then pour in the dressing and reduce until the octopus is glazed.
step 5

Serve the octopus on a bed of the lentils, with red and green chilli slices sprinkled on top and drizzled with extra-virgin olive oil.

Check out more of our best curry recipes

Octopus is available to buy frozen from most fishmongers and some large supermarkets – defrost in the fridge overnight before use. Black lentils or urid beans are available from large supermarkets, Indian supermarkets and online from souschef.co.uk. Look in the Asian aisle of larger supermarkets for black vinegar or on souschef.co.uk.

Authors

Neil Rankin

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue