Octopus with lentils, rucola and red peppers – Χταποδι με φακες, ροκα και κοκκινες πιπεριες

Today I cooked something for the Easter fast.

I got a nicely sized octopus, boiled it and then seared it in the pan with red wine.

In the meantime, my lentils were boiling with green herbs, a dash of red wine and chopped tomatoes.

I added a little bit of a Greek liqueur called “tentoura” to the pot of lentils, for extra flavor. Her name, a registered trademark of our company, originates from the Latin word “tinctura”  and the French teinture, which means tincture and extract.

The rucola I collected from my vegetable garden.

The red peppers I bought already roasted.

I love capers, so I added some in the spaces between the rucola leaves and the sliced red peppers.

After serving and decorating the dish I added some olive oil.

Enjoy it with a medium – bodied red wine. I had it with the greek variety of Agiorgitiko.