Hearty Fig and Lentil Soup
Warm your heart and belly with this unique fig and lentil soup, blending subtle sweetness and hearty flavors!
Equipment
- medium saucepan
- large saucepan
- Measuring cups and spoons
- Wooden spoon
Ingredients
For the fig spread:
- 1 teaspoon extra-virgin olive oil
- 1 small shallot finely minced
- 2 tablespoons 42 g agave nectar
- ½ cup 80 ml red wine
- 1 teaspoon red wine vinegar
- ½ teaspoon coarse sea salt
- ½ teaspoon dried rosemary
- 1 cup 170 g dried figs, stemmed and quartered
- ½ cup 100 g roasted and ground chestnuts
For the soup:
- 1 tablespoon 15 ml extra-virgin olive oil
- ½ cup 80 g chopped celery
- 1 cup 128 g chopped carrot
- ½ cup 80 g chopped red onion
- 2 cloves garlic grated
- 1 teaspoon coarse sea salt
- ¼ teaspoon ground white pepper to taste
- 1 can 15 ounces, or 425 g tomato sauce
- 45 ounces 1.3 l water
- 1 tablespoon 17 g tomato paste
- 1 cup 190 g uncooked brown or green lentils, rinsed and drained
Instructions
To make the fig spread:
- Heat the olive oil in a medium saucepan over medium heat.
- Add the minced shallot and cook until tender and fragrant.
- Stir in the agave nectar, red wine, red wine vinegar, sea salt, and rosemary.
- Bring to a boil.
- Add the figs, cover, and let simmer for 10 minutes.
- Mix in the ground chestnuts and set aside.
To make the soup:
- In a large saucepan, heat the olive oil over medium-high heat.
- Add the chopped celery, carrot, red onion, and grated garlic.
- Cook for 5 minutes or until tender.
- Add the sea salt, white pepper, tomato sauce, water, tomato paste, and the prepared fig spread.
- Stir well.
- Bring the mixture to a boil, then add the lentils.
- Cover, reduce heat, and simmer for 20 minutes, stirring occasionally, until the lentils are tender.
- Serve warm and enjoy!
Notes & Wine Advice
Wine Advice:
Pair this soup with a full-bodied red wine like Cabernet Sauvignon or Syrah for a balanced complement to the fig flavors.Nutrition values
Calories: 270 kcal | Carbohydrates: 46 g | Protein: 9 g | Fat: 5 g | Sugar: 12 g