Lentils with squid and vegetables

Ingredients for 6 servings:

• 1 kg squid(s), ready to cook
• 500 g lentils
• 2 garlic cloves
• some oregano, fresh
• 2 bay leaves
• 6 tbsp balsamic vinegar
• ½ cup olive oil
• 2 onions, sliced
• 1 red bell pepper(s), diced
• 1 green bell pepper(s), diced
• 1 tomato(s), diced
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Preparation in a Roman pot/clay pot

Cook the lentils in plenty of water for about 30-35 minutes until only half cooked. Drain well after the time has elapsed. Place the lentils in a Roman pot/clay pot. It is recommended to use a small Roman pot/clay pot. Place the garlic cloves and bay leaves among the lentils. Arrange the squid on top (either whole or in small pieces, as desired). In a separate bowl, add the onions, bell peppers, and tomatoes. Season with salt and pepper. Add the oregano, balsamic vinegar, and olive oil. Mix well and pour the mixture over the squid and lentils. Close the pot tightly, place it in a cold oven, and cook at 180°C with top/bottom heat for about 1 hour on the second rack from the bottom. This dish can be served warm as a main course or cold as a type of salad.