Name: Hearty Fig and Lentil Soup
Prep time: 40 min
Ingredients: 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; 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

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!

Hearty Fig and Lentil Soup