Soak the lentils with plenty of cold water. Chop the onion very fine and dice the peppers.
In a wide saucepan, heat a drizzle of olive oil and fry the cuttlefish diced into medium sized squares. When it is golden, remove the cuttle fish with a slotted spoon and set aside.
With the same olive oil, fry the onion and pepper over low heat. While they are cooking, blanch the tomatoes, peel them and remove the seeds. Cut them into pieces and add them to the saucepan. Let the tomato reduce by stirring. When it’s almost ready, add the cuttlefish previously set aside. Add the drained lentil along with a bay leaf.
Cover everything with the fish stock (or water if fish stock isn’t available), turn the heat up so it begins to boil. Lower the heat and cook for about 45 minutes. Let stand for 10 minutes before serving.
Ingredients
Directions
Soak the lentils with plenty of cold water. Chop the onion very fine and dice the peppers.
In a wide saucepan, heat a drizzle of olive oil and fry the cuttlefish diced into medium sized squares. When it is golden, remove the cuttle fish with a slotted spoon and set aside.
With the same olive oil, fry the onion and pepper over low heat. While they are cooking, blanch the tomatoes, peel them and remove the seeds. Cut them into pieces and add them to the saucepan. Let the tomato reduce by stirring. When it’s almost ready, add the cuttlefish previously set aside. Add the drained lentil along with a bay leaf.
Cover everything with the fish stock (or water if fish stock isn’t available), turn the heat up so it begins to boil. Lower the heat and cook for about 45 minutes. Let stand for 10 minutes before serving.
