- 200 gr. baby squids
- 3 cloves garlic
- 250 gr. cooked lentils
- 1 tray of cherry tomatoes
- 1 sprig parsley
- Olive oil
- Saute the minced garlic with a splash of olive oil in an earthenware casserole dish. Add the squid, tomatoes and cooked lentils, Saute and simmer for 4-5 minutes.
- At the last minute, add the finely chopped parsley and mix well. Serve.
You can prepare the dish with butter beans or chickpeas. You can also allow to cool and serve as a salad accompanied by lettuce leaves and a lemon vinaigrette.