Sofregit:
30 ml (2 tbsp.) olive oil
5 big red tomatoes chopped
2 smal onions chopped
1 yellow pepper chopped
5 garlic cloves crushed
5 ml (1 tsp.) ground cumin
10 ml (2 tbsp.) oregano
1 bay leaf
salt and pepper
Heat the oil in a frying pan. Sauté all vegetables 5 minutes. Add garlic, cumin, oregano and bay leaf. Continue cooking about 15 minutes. Taste and add salt and pepper to taste.
Allioli:
4 garlic cloves peled
pinch of salt
5 ml (1 tsp.) lemon juice
olive oil
In a mortar, place the garlic with the salt. Using a pestle, smash the garlic until it forms a smooth paste. Add lemon juice to the garlic and mix. Drop by drop; pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle. Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. This takes time - around 20 minutes of slow motion.
Rice with Red Lentils:
(1 tsp.) olive oil 5 ml
1 onion, finely chopped
6 sun-dried tomatoes in oil, choped
6 artichoke hearts, choped
125 ml (1 / 2 cup) white wine
1 liter (4 cups) vegetable broth
2 bay leaves
large pinch of saffron
red lentils 500 ml (2 cups)
250 ml (1 cup) Sofregit
short-grain rice 500 ml (2 cups)
In a frying pan, heat the oil and sauté the vegetables about 5 minutes. Deglaze with wine. Add Sofregit and stir well. Add the vegetable broth. Bring to a boil. Add saffron and rice. Bake approximately 15 minutes. Serve with allioli and bread.
Bon Appétit!