Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
The day before making the dish, put the black lentils in a bowl, cover with cold water and chill overnight.
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.
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.
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.
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.