Olive Magazine
Black Lentil Recipe with Octopus

Octopus black lentil dahl

Published: January 19, 2018 at 7:26 pm
  • Preparation and cooking time
    • Total time
    • + overnight soaking
  • A little effort
  • Serves 6

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

  • Low calorie
low inkcal304

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


  • 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


  • 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 here...

Bowl of creamy aubergine curry with a plate of forks at the side

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.


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