Fig Lentil Soup
A unique and heartwarming soup featuring the sweet flavors of figs and chestnuts, perfect for cozy evenings.
Equipment
- medium-size saucepan
- Large-size saucepan
- stirring spoon
Ingredients
For the Fig Spread:
- 1 teaspoon extra-virgin olive oil
- 1 small-size shallot finely minced
- 2 tablespoons 42 g agave nectar
- â…“ 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
- 1 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:
- In a medium saucepan, heat the olive oil over medium heat.
- Add the shallot and cook until tender and fragrant.
- Add the agave, wine, vinegar, salt, and rosemary.
- Bring to a boil.
- Stir in the figs, cover, and let simmer for 10 minutes.
- Add the ground chestnuts, stir, and set aside.
To make the soup:
- In a large saucepan, heat the olive oil over medium-high heat.
- Add the celery, carrot, onion, and garlic.
- Cook for 5 minutes until tender.
- Add the salt, pepper, tomato sauce, water, tomato paste, and the prepared fig spread.
- Stir well.
- Bring to a boil and add the lentils.
- Cover, reduce the heat, and simmer for 20 minutes, stirring occasionally until the lentils are tender.
Notes & Wine Advice
Serving Tip:
Pair with a side of crusty bread or a light salad for a complete meal. This soup also freezes well, so make extra for future cozy meals!Wine Advice:
A Pinot Noir or Zinfandel would complement the richness of the lentils and the sweetness of the figs beautifully.Nutrition values
Calories: 300 kcal | koolhydraten: 60 g | Eiwitten: 12 g | Vet: 6 g | Suiker: 30 g