Black Lentil Dhal Recipe with Octopus | olivemagazine

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